Clams Casino

• 24 little neck or cherrystone clams
• rock salt
• 1/2 c. butter
• 1/4 c. onion, finely chopped
• 1/4 c. green bell pepper, finely chopped
• 1 clove garlic, minced
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 1/8 tsp. cayenne pepper
• 1 Tbsp. lemon juice
• 3 Tbsp. parsley, chopped
• 3/4 c. bread crumbs
• 3 strips bacon, cut in 1-inch pieces

1. Place rock salt 1/2-inch deep in a shallow baking pan.
2. Scrub clams thoroughly.
3. Open and discard 1/2 the shell.
4. Cut clam into quarters and place in the bottom of the shell. Settle clam shells in the bed of rock salt. This will prevent them from spilling their juices.
5. Melt butter in frying pan and saute onion, garlic and pepper until onion is transparent.
6. Remove from heat and add salt, black and cayenne peppers, bread crumbs, parsley and lemon juice.
7. Mix together and spoon onto the clams. Top with a piece of bacon. Bake in a 500u0b0 oven for 5 minutes or until hot.
8. Serve hot with lemon wedges on a bed of hot rock salt.

neck, salt, butter, onion, green bell pepper, clove garlic, salt, black pepper, cayenne pepper, lemon juice, parsley, bread crumbs, bacon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=882086 (may not work)