Ingredients
- 3 Doz. Cherrystone clams shopping list
- Nugget of Anchovy butter shopping list
- rock salt shopping list
- Pinch of Chopped green pepper shopping list
- Pinch of Canned pimiento shopping list
- Raw bacon shopping list
- watercress Garnish shopping list
- Anchovy Butter: shopping list
- 3 Tablespoons of butter with 1/2 teaspoon anchovy paste shopping list
How to make it
- Open cherrystone clams.
- Loosen the clams and in the bottom of each shell place a nugget of anchovy butter.
- Place the clams over the anchovy butter and set the shells firmly on a layer of rock salt in a shallow pan.
- Top each clam with a pinch of chopped green pepper and a pinch of canned pimiento.
- Cover with a piece of raw bacon the size of the clam.
- Broil 3 inches from the flame for 6 to 8 minutes,turning the bacon once to broil both sides.
- Serve in the shell,garnish with watercress,not lettuce
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