John Mitovitch And Thom Serrani's Clams Casino

• 24 littleneck clams on the half shell, loosened
• 2 tablespoons butter at room temperature
• 5 dashes Tabasco sauce
• 3 scallions, trimmed and chopped
• 1 tablespoon finely minced garlic
• 1 tablespoon finely chopped shallots
• 1/2 teaspoon cayenne pepper
• 2 tablespoons lemon juice
• 1 tablespoon finely diced red peppers
• 1 tablespoon finely diced green peppers
• 1 tablespoon Dijon-style mustard
• 2 ounces Cognac
• Salt to taste, if desired
• Freshly ground pepper to taste
• 4 slices bacon
• 1/2 cup cracker crumbs
• 1/2 cup melted butter

1. Preheat the oven to 425 degrees.
2. Arrange the clams, shell side down, on a rack or baking dish.
3. Combine the two tablespoons soft butter with the Tabasco sauce, scallions, garlic, shallots, cayenne pepper, lemon juice, red and green peppers, mustard, Cognac, salt and pepper.
4. Sprinkle an equal portion of the mixture on top of each clam.
5. Put the bacon in a saucepan and add water to cover.
6. Bring to the boil and drain.
7. Pat dry.
8. Cut the bacon into small rectangles and cover each clam with a portion of it.
9. Sprinkle with cracker crumbs and pour the melted butter over all.
10. Place in the oven and bake 20 minutes.

littleneck clams, butter, tabasco sauce, scallions, garlic, shallots, cayenne pepper, lemon juice, red peppers, green peppers, mustard, cognac, salt, freshly ground pepper, bacon, cracker crumbs, butter

Taken from cooking.nytimes.com/recipes/11031 (may not work)