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Ingredients50 m servings 142
Original recipe yields 6 servings (24 clams)
- 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.
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Per Serving: 142 calories; 14.1 1.1 2.9 33 177 Full nutrition
ReviewsRead all reviews 2
This was excellent. I cut corners by using chopped clams in a 6.5 oz can. This made about 14 clams. (I saved the shells from the restaurant, cleaned and boiled them so I could do it this way). ...