Clams Casino


If you don't have shells, you can make this equally well in small au
gratin dishes.

1/2 stick butter
1/4 lb. smoky bacon, preferably thick
2 cloves garlic, chopped
1/2 cup green onions, tender parts only, chopped
1/4 cup chopped celery
1/4 tsp. thyme
1/8 tsp. crushed red pepper flakes
1/4 cup dry white wine
1 Tbs. lemon juice
1/2 tsp. Worcestershire sauce
1 cup freshly grated plain bread crumbs
2 dozen large clams, with shells

Preheat oven to 450 degrees.

1. Fry the bacon until very crisp. Remove the bacon and crumble. Pour
off all but about 2 Tbs. of the rendered fat.

2. Add the butter and bring to a bubble over medium heat. Add the
bacon, garlic, green onions, celery, thyme, and crushed red pepper,
and cook until the onions are soft.

3. Add the white wine, lemon juice, and Worcestershire, and bring to a
boil. Reduce until very little liquid remains, then removed from the
heat. Stir 2 Tbs. of bread crumbs to the sauce.

4. Place a clam in each shell and top with enough sauce to fill the
shell
level. Then top with more bread crumbs.

5. Bake in a preheated 450-degree oven for between 12 and 15
minutes, until the bread crumbs are browned and the sauce is bubbly.
Serve very hot, and with a warning about that. And a glass of good
Sauvignon Blanc.

Serves four.

Sumitted by Beatriz B. - Alpharetta

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