02-09-2005, 03:36 AM
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
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.
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
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.