| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Pittsburgh | Seafood | 6 | Servings |
INGREDIENTS
| 1/4 | lb | Butter; softened |
| 1/2 | c | Bread crumbs |
| 1 | tb | Soy sauce |
| 2 | tb | Lemon juice |
| 2 | tb | Horseradish |
| 5 | sl | Bacon; finely diced |
| 1/2 | lg | Green pepper; finely diced |
| 3 | Green onions; finely chopped | |
| 1 | Rib celery; finely diced | |
| 2 | Sprigs parsley; chopped | |
| 12 | Cherrystone clams |
INSTRUCTIONS
Preheat oven to 400 F. Mix butter and bread crumbs thoroughly. A food processor may be used if desired. Place soy sauce, lemon juice and horseradish in a bowl. Mix in bacon, green pepper, green onions, celery and parsley. Fold in bread crumb mixture. Shuck clams and place in half-shells. Top each with bread crumb and vegetable mixture. Bake in preheated oven until brown. Note: Clams must be chopped somewhat if using a size larger than cherrystones. Use smoked bacon for more taste. Soy sauce is used in place of salt and other flavor enhancers. As a variation, oysters may be used in place of clams. Also, fresh Maryland backfin crabmeat may be added to butter topping. WOODEN ANGEL PITTSBURGH, BEAVER CHATEAU ST. JEAN GEWURZTRAMINER From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“If you want to be a leader, you must serve.”