Baked Clams Angelica Recipe

• 1/4 lb Butter, softened
• 1/2 c. Bread crumbs
• 1 Tbsp. Soy sauce
• 2 Tbsp. Lemon juice
• 2 Tbsp. Horseradish
• 5 slc Bacon, finely diced
• 1/2 lrg Green pepper, finely diced
• 3 x Green onions, finely minced
• 1 x Rib celery, finely diced
• 2 sprg parsley, minced
• 12 x Cherrystone clams

1. Preheat oven to 400 F. Mix butter and bread crumbs thoroughly.
2. A food processor may be used if you like.
3. Place soy sauce, lemon juice and horseradish in a bowl.
4. Fold in bacon, green pepper, green onions, celery and parsley.
5. Mix in bread crumb mix.
6. Shuck clams and place in half-shells.
7. Top each with bread crumb and vegetable mix.
8. Bake in preheated oven till brown.
9. Note: Clams must be minced somewhat if using a size larger than cherrystones.
10. Use smoked bacon for more taste.
11. Soy sauce is used in place of salt and other flavor enhancers.
12. As a variation, oysters may be used in place of clams.
13. Also, fresh Maryland backfin crabmeat may be added to butter topping.
14. WOODEN ANGEL
15. PITTSBURGH, BEAVER
16. CHATEAU ST. JEAN GEWURZTRAMINER

butter, bread crumbs, soy sauce, lemon juice, horseradish, bacon, green pepper, green onions, celery, parsley, cherrystone clams

Taken from cookeatshare.com/recipes/baked-clams-angelica-74444 (may not work)