CLAMS CASINO

Yield 4 servings

½ cup bacon, small dice
2 T shallots, minced
1 T garlic, minced
¼ cup red bell pepper, small dice
¼ cup green bell pepper, small dice
1 tsp. flat-leaf parsley, minced
1 tsp. lemon juice
½ cup unsalted butter, melted
1 cup bread crumbs, dry
Salt and black pepper to taste
24 Littleneck or Cherrystone clams

Rock salt and 2 lemons for garnish, if desired

Procedure:

Preheat the oven to 400 degrees.  Cook the bacon over medium heat until fat is completely rendered and bacon is crisp.  Add the shallots, garlic, and peppers to the bacon and sauté over medium heat for approximately 2 to 3 minutes or until peppers are tender.  Add the parsley, lemon juice, butter and bread crumbs; combine well and season to taste.  Cool the bread crumb mixture, set aside.  Steam clam for about 5 minutes until their shells just begin to open.  Set aside to cool.  When cool enough to handle, remove the top shells and discard.  Slide a knife under each clam t loosen it n the shell.

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