Recipe courtesy of Acqua Restaurant

Clams Casino

  • Total: 38 min
  • Prep: 35 min
  • Cook: 3 min
  • Yield: 24 clams
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Ingredients

4 tablespoons (1/2 stick) butter, softened

1 scallion, chopped

1 1/2 tablespoons freshly minced parsley

1 tablespoon fresh lemon juice

1/4 tablespoon salt

24 cherrystone clams

6 slices bacon, cooked until crisp and crumbled

Directions

  1. Preheat broiler. Combine butter, scallion, parsley, lemon juice and salt in a food processor or blender. Blend until smooth, approximatly 1 minute.
  2. Shuck clams. Use a sturdy paring knife or clam knife to pry open the clam opposite its hinge. Once the knife is in, carefully move it along the top shell so you do not cut the meat in half. Once the clam is open, cut the meat off of the bottom shell, reserving as much of the juice as you can. Spoon about 1 teaspoon of butter mixture on top of each clam and top with 1 teaspoon of crumbled bacon. Broil until butter is bubbling, about 3 minutes.
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