Mystic Seaport Clams Casino

I found this in the "Mystic Seaport All Seasons Cookbook" and it seems a bit different than the other recipes on here. You can also assemble this a few hours ahead of time and refrigerate until you're ready to broil.

• Ready In: 25 mins
• Yields: 1 dozen

Ingredients

• 1 1⁄2 tablespoons butter
• 1  Spanish onion, finely diced
• 1  green pepper, finely diced
• 2  garlic cloves, finely minced
• 1  dozen littleneck clams, opened with top half of shell discarded
• 3  slices swiss cheese
• 4  slices bacon
•  lemon wedge

Directions

1. Heat butter in skillet over medium heat; add onion, pepper and garlic and saute until soft, about 6 minutes.
2. Cover each clam on its shell with about a tablespoon of the onion mixture.
3. Slice each piece of cheese into 4 squares (you will have 12 individual squares when done). Place a square of cheese on top of the onion mixture.
4. Slice each piece of bacon into 3 pieces (you will have 12 individual slices of bacon). Place a slice of bacon on top of each piece of cheese.
5. At this point the clams may be covered and refrigerated for several hours.
6. Broil until bacon is crisp, watching closely so that bacon does not burn. It can take anywhere from 4-6 minutes, depending on your oven.
7. Serve with lemon wedges.