Clams (or oysters or mussels) Casino
2 dozen cherrystone clams OR mussels, oysters...
6 strips bacon
6 tablespoons butter
1/2 cup shallots -- finely chopped
1/2 cup fresh herbs* -- chopped
1/2 cup green pepper -- finely chopped
Tabasco sauce to taste
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
fresh ground black pepper
* Use three-quarters parsley, one-quarter fresh dill, tarragon,
or chervil if available. Otherwise use all parsley.
Open the clams (or oysters or mussels) and set aside the best
2 dozen shells. Spread a layer of rock salt in pie pans, and nestle the
selected shells in the salt. Fry the bacon gently until it has rendered
all its fat, then drain on paper towels. Mix the butter with the shallots,
parsley and herbs, green pepper, Tabasco, lemon juice, and Worcestershire.
Put a clam in each shell and top with a dollop of the butter mixture.
Grind a little pepper over each. Break up the bacon into 24 pieces,
and set a piece on top of each shell. Broil 4" under a hot broiler
for 6 - 8 minutes, until the herb butter is sizzling and the bacon is crisp.
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