Deviled Cherrystone Clams
|Lean bacon slices||4|
|Lemon juice||1 Teaspoon|
|Butter||1⁄4 Cup (4 tbs)|
|Pimiento||1 Tablespoon, minced|
|Green onion||1⁄4 Cup (4 tbs), minced|
|Cherrystone clams||16 , cooked and chopped|
|Green pepper||1⁄4 Cup (4 tbs), minced|
|Celery||1⁄4 Cup (4 tbs), minced|
|Tabasco sauce||To Taste|
|Parsley||2 Tablespoon, minced|
|Dry mustard||1 Teaspoon|
|Bread crumbs||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1⁄2 Teaspoon|
Preheat the oven to 425Â° F.
Lightly butter 16 clean clam shells.
Place them securely on a bed of rock salt in a large pan or in 8 individual serving dishes.
Fry the bacon until it is very crisp.
Crumble the bacon.
Melt the butter in a skillet.
Add the green onion, green pepper, celery, and parsley and saute over medium heat until the vegetables are tender.
Do not brown.
Remove from the heat.
Add the mustard, Worcestershire sauce, lemon juice, pimiento, clams, and 4 drops of Tabasco sauce.
Season to taste with salt and pepper.
Stuff the prepared clam shells with the clam mixture.
Top with the bread crumbs and crumbled bacon.
Bake at 425Â° F for 10 minutes.
Brown quickly under the broiler.