Clams Casino

Ingredients

• 3 strips bacon
• 1 small green bell pepper
• 1 small red bell pepper
• ½ sweet onion
• 1 jalapeño
• 2 tablespoons butter, softened
• 1 tablespoon Worcestershire sauce
• Juice of 1/2 lemon
• 1 dozen small cherrystone or large littleneck (i.e. topneck) clams

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    387 calories; 29 grams fat; 13 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 8 grams sugars; 15 grams protein; 75 milligrams cholesterol; 707 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Cut each bacon strip into 4 pieces and lightly fry in a pan over medium heat. (You don’t want the bacon to become crispy since it is going to go into the broiler later.) Remove and set aside half-cooked bacon.
2. Chop the peppers and the onion into a medium dice. Chop the jalapeño finely, discarding seeds. It’s a good idea to wash your hands afterward.
3. Add the peppers, the onion and the jalapeño to the softened butter.
4. Add the Worcestershire sauce and lemon juice to taste.
5. Add a generous pinch of the vegetable mixture to each of the opened clams on its half shell. Place a piece of the cooked bacon on top of the mixture on each clam.
6. Place the clams under the broiler and let cook until the vegetables begin to wilt and the bacon is almost crisp, around 3 minutes. Serve immediately.

20 minutes