Classic Clams Casino Recipe
Ingredients
| 24 small hard-shell clams in shells | ||
| Butter/Margarine | 1/4 Cup (16 tbs), softened | |
| Green onion | 1/4 Cup (16 tbs), chopped | |
| Green pepper | 1/4 Cup (16 tbs), chopped | |
| Celery | 1/4 Cup (16 tbs), finley chopped | |
| Pimiento | 2 Tablespoon, chopped | |
| Lemon juice | 1 Teaspoon | |
| 4 slices bacon crisp-cooked and crumbled | ||
Directions
Open clams (see page 20).
With knife, remove clams from the shells.
Wash shells.
Place each clam in deep half of the shell.
Sprinkle clams lightly with table salt.
Blend together remaining ingredients.
Top each clam with a scant tablespoon of mixture.
Arrange half-shells on bed of rock salt in a shallow pan.
Bake at 425° for 10 to 12 minutes.
With knife, remove clams from the shells.
Wash shells.
Place each clam in deep half of the shell.
Sprinkle clams lightly with table salt.
Blend together remaining ingredients.
Top each clam with a scant tablespoon of mixture.
Arrange half-shells on bed of rock salt in a shallow pan.
Bake at 425° for 10 to 12 minutes.
Chef
