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Clams Casino

Yield 1 dozen


  • 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

How to Make It

  1. 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.

  2. 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.

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