Ingredients
- tablespoons butter
- tablespoon chopped pimento peppers
- tablespoons finely chopped shallots
- pinch ground black pepper
- seasoning salt to taste
- slices bacon
- small clams
Instructions
-
Step 1
Start by mixing the butter, pimento peppers, shallots, black pepper, and a dash of seasoning salt until well combined. Shape the mixture into a ball, wrap it tightly in plastic wrap, and freeze for about 30 minutes until firm but not solid. Meanwhile, cook the bacon in a skillet over medium-high heat until browned yet still pliable. Drain and cut each slice into 8 pieces. Bring a pot of lightly salted water to a boil, add the clams, and cook just until they open, 15 to 20 seconds. Drain, rinse, and pat dry. Preheat your broiler. Arrange the clams on a baking sheet. Top each with a bacon piece, then crown with a slice of the chilled butter mixture. I find that placing the butter on top of the bacon helps it melt evenly over the clam. Broil for 2 to 3 minutes, watching closely to prevent burning, until the bacon crisps and the butter melts into a rich, savory blanket. Serve immediately while hot and bubbly.