Becky's Clams Casino

My stepfather-in-law made clams casino as an hors d'oeuvre for thanksgiving 2007. i liked his version so much that i had to make something similar for my annual 2007 christmas hors d'oeuvres party for my friends. he used bread crumbs in his topping, which is non-traditional in clams casino, but gives the dish a toasted texture and flavor. i took my best guess at his recipe, doubled it in order to serve 12 and added a few extra flavors for zing. it was a success with the seafood lovers at the party--especially my husband!!

Steps

Under cold running water , rinse clams and scrub with a soft-bristled brush to remove as much sand as possible.

In an oven-proof shallow dish , pour in rock salt.

Cover bottom of dish evenly with rock salt until 1 / 4-inch thick.

Steam clams until shells begin to open.

Carefully remove each clam from steamer and set aside , reserving as much of the juice as possible in the bottom half of each shell.

Allow clams to cool until manageable to handle.

Then carefully break off top half of shell.

With a knife , gently separate meat from where it is attached to shell.

Then nestle the half of the shell with clam and juice into rock salt , arranging in the best way possible to fit into the baking dish.

Preheat oven to 500 degrees.

In a large skillet over medium heat , melt butter.

Add onion , celery , red pepper and garlic to skillet and saut until tender.

Remove skillet from heat and stir in lemon juice , worcestershire sauce , red pepper flakes , pepper and crumbled bacon.

Sprin.

Ingredients

cherrystone clams, butter, onion, celery, red pepper, garlic clove, lemon juice, worcestershire sauce, red pepper flakes, black pepper, breadcrumbs, bacon, rock salt