CLAMS CASINO
24 cherrystone clams (small hardshell clams)
½ pound (2 sticks) butter
2 tablespoons garlic, minced
1 teaspoon pesto sauce
1 teaspoon lemon juice
Parmesan cheese
Bread crumbs
¼ pound bacon, cut in 1-inch pieces
Garnish: chopped parsley, lemon wedge
Wash clams and shuck them in the sink, being careful not to lose the clam juice. Loosen the clam membranes from the bottom of the shell with your clam knife. Place the half shell holding the clam and its juice on a baking sheet.
Heat a saute pan on medium heat. Add the butter, melt, then add the garlic and saute it until the aroma is evident. Add the pesto sauce and lemon juice. Cook about 2 minutes. Remove from heat; cool.
Top clams with the butter-pesto mixture. Sprinkle each clam liberally with dry bread crumbs and some parmesan cheese.
Preheat oven to 400 degrees. Top each clam with a piece of bacon. Bake for 10 minutes. Sprinkle with parsley. Serve with a lemon wedge.
If desired, you may freeze the clams casino before baking. To serve, bake from the frozen state.
Makes 24.