Ingredients

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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