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.
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