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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a *much* simplified version of clams casino and seems to appeal to many tastes. Less is more. The recipe is inspired by Howard Mitcham's superb Provincetown Seafood Cookbook. Ingredients:
24 littleneck clams or 12 cherrystone clams |
bacon, cut in 1 1/2 inch pieces |
tabasco sauce |
Directions:
1. Chill clams in freezer for 10 minutes or more to relax them.
2. Open clams and free them from the shell, using a clam knife and reserving juice.
3. Cover a baking sheet with rock salt or crumpled foil.
4. Set half shells with clams and juice on the baking sheet, leveling so juice doesn't spill.
5. Add a drop or two of Tabasco to each clam.
6. Place a piece of bacon on each clam.
7. Broil until the bacon is brown.
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