Clams (or oysters or mussels) Casino
	2 dozen       cherrystone clams OR mussels, oysters...
	              rock salt
	6             strips bacon
	6 tablespoons butter
	1/2 cup       shallots -- finely chopped
	1/2 cup       fresh herbs* -- chopped
	1/2 cup green pepper -- finely chopped
	              Tabasco sauce to taste
	2 tablespoons lemon juice
	1 teaspoon    Worcestershire sauce
	              fresh ground black pepper
	* Use three-quarters parsley, one-quarter fresh dill, tarragon,
	  or chervil if available. Otherwise use all parsley.
	Open the clams (or oysters or mussels) and set aside the best
	2 dozen shells. Spread a layer of rock salt in pie pans, and nestle the
	selected shells in the salt. Fry the bacon gently until it has rendered
	all its fat, then drain on paper towels. Mix the butter with the shallots,
	parsley and herbs, green pepper, Tabasco, lemon juice, and Worcestershire.
	Put a clam in each shell and top with a dollop of the butter mixture.
	Grind a little pepper over each. Break up the bacon into 24 pieces,
	and set a piece on top of each shell. Broil 4" under a hot broiler
	for 6 - 8 minutes, until the herb butter is sizzling and the bacon is crisp.

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