| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Appetizers, Luncheon, Seafood | 8 | Servings | |
INGREDIENTS
| 32 | Cherrystone clams; scrubbed | |
| 1/4 | c | Butter |
| 1 | ts | Anchovy paste |
| Fresh lemon juice | ||
| 1/4 | c | Green peppers; minced |
| 1/4 | c | Pimientos; chopped |
| 4 | Bacon slices; cut in tiny pieces | |
| 1/2 | c | Watercress sprigs; chopped |
INSTRUCTIONS
Remove clams from shells, reserving shells, and discard the juice. Cream butter and anchovy paste. Put a lump of anchovy butter (about 1/8 teaspoon) into each shell. Place a clam in each shell and sprinkle with lemon juice. Mix pepper and pimiento and distribute among the clam shells. Top with bacon bits. Broil about 8-10 minutes, until tops brown. Sprinkle with watercress. Recipe by: Elizabeth Powell Posted to EAT-L Digest by Betsy Burtis <ebburtis@IX.NETCOM.COM> on Sep 9, 1997
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