Makes 40 pieces
This classic appetizer is always a crowd pleaser, and we love it with a little extra crispy bacon on top.
Ingredients
- 4 oz bacon, diced, plus more for garnish, if you like (see note)
- 1/2 cup diced onions
- 1/3 cup minced green bell pepper
- 1/3 cup minced red bell pepper
- 8 oz (2 sticks) unsalted butter, room temperature
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon Worcestershire sauce
- 40 littleneck or cherrystone clams
Directions
- In a small sauté pan over low to medium heat, render the diced bacon over low to medium heat until crisp. Add the onion and peppers, and sauté until tender, about 5 minutes. Remove from the heat and set aside to cool.
- Place the butter in a medium mixing bowl. Season with salt, pepper, and Worcestershire. Add the bacon mixture and blend until evenly mixed.
- Scrub the clams and discard any that are open. Remove the top shells from the clams and loosen the meat from the bottom shells. Top each clam with about 1 tablespoon of the butter mixture and bacon for garnish, if using. Broil the clams until browned on top, about 5 minutes.
Note: Top the clams with extra bacon if you like. Julienne 10 slices and sprinkle on top of the clams before broiling. Remove from the oven when the bacon is crisp.
