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Ingredients

4 tablespoons butter 1 tablespoon chopped pimento peppers 2 tablespoons finely chopped shallots 1 pinch ground black pepper seasoning salt to taste 3 slices bacon 24 small clams

Nutrition Info

141.5 calories carbohydrate: 1.1 g cholesterol: 32.7 mg fat: 14.1 g fiber: 0.1 g protein: 2.9 g saturatedFat: 7 g servingSize: - sodium: 176.6 mg sugar: 0.3 g transFat: : - unsaturatedFat: : -

In a small bowl, mix together butter, pimento peppers, shallots, ground black pepper and seasoning salt. Form the mixture into a ball shape, and securely wrap with plastic wrap. Place in the freezer approximately 30 minutes, until firm but not solid.
Place bacon in a large, deep skillet. Cook over medium high heat until browned but still tender. Drain and cut each slice into 8 pieces. Bring a medium pot of lightly salted water to a boil. Add clams and cook for 15 to 20 seconds or until open, drain and rinse.
Preheat the broiler.
Arrange clams on a medium baking sheet. Top each with 1 piece of bacon. Distribute equal portions of the butter mixture onto each clam atop the bacon.
Checking often to avoid burning, broil the clams 2 to 3 minutes, until the butter mixture has melted and bacon is crisp.

24 clams

Little clams are topped with bacon and a flavorful butter mixture! Yum! Serve over a bed of rock salt with lemon juice, cocktail sauce or hot sauce!