- 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
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.