Clams Casino
From Every Day with Rachael Ray
June-July 2006
MAKES 18 CLAMS
PREP TIME 30 min; COOK TIME 15 min
1 stick unsalted butter
1 large green bell pepper, cut into 1/4-inch cubes
1 large red bell pepper, cut into 1/4-inch cubes
Salt and pepper
1/2 teaspoon of Tabasco
Juice of 1/2 a lemon, plus wedges for serving
18 large topneck or cherrystone clams, shucked and stored in their juices, with half the empty shells for serving
2 to 3 strips bacon, cut into 1-inch squares
1. Preheat the broiler. Melt the butter over medium heat in a sauté pan, then add the peppers, salt and pepper, Tabasco and lemon juice. Sauté until the peppers are just softened, 5 to 6 minutes. Set aside.
2. Place the clams on their half shells in an iron skillet. Top each clam with some of the cooked pepper mixture and one small square of raw bacon. Place under the broiler, about 4 inches from the heat, for 7 to 8 minutes, until the bacon is cooked. Remove the skillet; and using tongs, remove the clams to plate and garnish with a lemon wedge.
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