Recipe by Lynn Joanne
Ok, I swore I would never give this recipe to ANYONE, but everyone who tastes this can die, because there is nothing else left. So here it is.
Top Review by susie cooks
I steamed the clams open, and then broke off the shell without the meat. I used an orange pepper because that is all they had at the store. Well, this was fantastic! Clams are my favorite food and I wished I did not have to share! I will make this many times this summer!! The Worcestershire sause really makes the difference! Thanks!
- 18 top neck clams (a little larger than little necks, but still very tasty)
- 1 red pepper
- 1 large onion
- 4 slices bacon
- 1 tablespoon Worcestershire sauce, more if needed, must taste to see how spicy you want it (must use Lea & Perrins, nothing else tastes good)
- olive oil, for sauting
Directions See How It's Made
- Have vendor that sells clams open them for you.
- Cook bacon until almost crisp (can sauté or bake). Set aside when done.
- Pour enough olive oil in bottom of pan to sauté (I'm somewhat generous with the olive oil). Be sure not to overwhelm the onion and pepper mixture. You don't want it to oily.
- 1 onion chopped pretty well.
- Sauté onion and chopped red pepper. (I use red pepper because it is sweeter taste than green).
- Sauté till onions are almost caramelized.
- Pour Worcestershire sauce on mixture.
- Taste mixture to see if it needs more Worcestershire sauce (we like it tangy).
- Spoon mixture over each clam.
- Crumble almost done bacon.
- Put under broiler for a minute.
- Don't burn bacon.
- Walla this is just the best thing EVER!