The South African Cook Book by Diane Kersey - HTML preview

Baked Clams

4 oz. butter, softened

½ cup bread crumbs

1 tablespoon Soy Sauce

2 tablespoons lemon juice

2 tablespoons horseradish

5 slices bacon, finely diced

½ large green pepper, finely diced

3 green onions, finely chopped

1 rib celery, finely diced

2 sprigs parsley, chopped

12 large clams

Method: Preheat oven to 400°F. Mix butter and bread crumbs thoroughly. A food processor may be used if desired. Place Soy sauce, lemon juice, and horseradish in a bowl. Mix in bacon, green pepper, green onions, celery, and parsley. Fold in bread crumb mixture. Shuck clams and place in half-shells. Top each with bread crumb and vegetable mixture. Bake in preheated oven until brown.

Note: Clams must be chopped somewhat if using a size larger than cherrystones. Use smoked bacon for more taste. Soy sauce is used in place of salt and other flavor enhancers. As a variation, oysters may be used in place of clams.  Serves 6