Clams Casino

Oxmoor House
1 dozen


+ Add To Shopping List
1 dozen cherrystone clams in shells
1/4 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
3 slices bacon, cut into fourths
2 tablespoons Italian seasoned breadcrumbs


Wash clams, discarding any open (dead) clams. Pry open shells; discard top shell, and loosen meat from bottom shell. Arrange shells in a shallow baking pan.

Combine sauces, stirring well; brush clams lightly with sauce mixture. Top each with bacon, and sprinkle with breadcrumbs. Broil 4 inches from heating element 2 minutes or until edges of clams curl and bacon is done. Serve hot as an appetizer.

Created date

February 2010