Broiled Clams (quahogs)
"This is a *much* simplified version of clams casino and seems to appeal to many tastes. Less is more. The recipe is inspired by Howard Mitcham's superb Provincetown Seafood Cookbook."
- Ready In:
- 25mins
- Ingredients:
- 3
- Serves:
-
4
ingredients
- 24 littleneck clams or 12 cherrystone clams
- bacon, cut in 1 1/2 inch pieces
- Tabasco sauce
directions
- Chill clams in freezer for 10 minutes or more to relax them.
- Open clams and free them from the shell, using a clam knife and reserving juice.
- Cover a baking sheet with rock salt or crumpled foil.
- Set half shells with clams and juice on the baking sheet, leveling so juice doesn't spill.
- Add a drop or two of Tabasco to each clam.
- Place a piece of bacon on each clam.
- Broil until the bacon is brown.
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RECIPE SUBMITTED BY
Gardening, fishing, clamming and foraging for wild foods are some interests which connect to my interest in cooking. I like cooking things I have grown, caught or collected. Currently I am searching for tasty heirloom vegetable varieties for my garden. I also like to prepare foods by old-time processes such as smoking, fermenting and curing -- kraut, pickles, cheese, sausage, those sorts of things.
