|
|
|
|
24 servings
Ingredients:
4 tablespoons butter1 tablespoon chopped pimento peppers2 tablespoons finely chopped shallots1 pinch ground black pepper seasoning salt to taste3 slices bacon24 small clams
Instructions:
In a small bowl, mix together butter, pimento peppers, shallots, ground black pepper and seasoning salt.Form the mixture into a ball shape, and securely wrap with plastic wrap.Place in the freezer approximately 30 minutes, until firm but not solid.Place bacon in a large, deep skillet.Cook over medium high heat until browned but still tender.Drain and cut each slice into 8 pieces.Bring a medium pot of lightly salted water to a boil.Add clams and cook for 15 to 20 seconds or until open; drain and rinse.Preheat the broiler.Arrange clams on a medium baking sheet.Top each with 1 piece of bacon.Distribute equal portions of the butter mixture onto each clam atop the bacon.Checking often to avoid burning, broil the clams 2 to 3 minutes, until the butter mixture has melted and bacon is crisp.
|
|
|
