another fresh seafood idea

• 24 littleneck clams, shucked and drained
• 24 1-inch pieces of bacon (about 3 slices)
• ⅔ cup green onions, thinly sliced, including tops
• ½ teaspoon black pepper, freshly ground
• ½ teaspoon thyme
• 2 teaspoons fresh lemon juice
• ⅛ teaspoon Tabasco sauce
• 2 tablespoon dry bread crumbs
• ¼ cup dry bread crumbs

In a medium saucepan, cook bacon until lightly browned. Remove and reserve. Remove all but 4 tablespoons of bacon grease. Stir in green onion. Add pepper, thyme, lemon juice, Tabasco and 2 tablespoons of crumbs. Mix well. Remove from heat.

Place clams shells on the bed of rock salt in a sheet pan. Place each clam on a half shell. Spoon sauce evenly over clams. Sprinkle each with crumbs. Place bacon pieces on top. Bake at 475° F until browned and liquid is absorbed about 8 to 10 minutes.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas 

Contributed by Joyce Taylor