Clams Casino I

2 dozen clams                                 ½ cup chopped green pepper
Rock salt                                        few drops Tabasco sauce
6 strips bacon                                 2 Tbsp. lemon juice
½ cup shallots, finely chopped          1 tsp. Worcestershire sauce
½ cup chopped parsley                    fresh ground black pepper
6 Tbsp. butter

Open the clams 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 of its fat, then drain on paper towels. Mix the butter with the shallots, parsley, green pepper, Tabasco sauce, 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 under a hot broiler for 5-6 minutes, until the herb butter is sizzling and the bacon is crisp.

Serves 2