Clams Casino

Serves: Four | Prep: 15 min | Cook: 12 min

Ingredients:

Clams Casino:
1/2 cup unsalted butter, room temperature
1 Tbsp jalapeno pepper, minced
1 tbsp red bell pepper, minced
1 garlic clove, finely minced
1 tsp lemon zest
1/4 tsp salt
1/4 tsp pepper
24 cherry stone clams
6 slices bacon
fresh lemon wedges

Directions:
In a bowl add butter, jalapeno, red bell pepper, garlic, lemon zest, salt and pepper. Mix together, transfer onto baking paper and roll into a log. Place in the freezer to harden slightly.

In a skillet over medium high heat, cook bacon, 4-6 minutes, until crispy. Drain and cut into bite size pieces.

Preheat barbeque, medium high heat.

Place cleaned clams onto a cast iron tray. Cook, 8-10 minutes, until the clams open, if any clams do not open, discard.

Once open, take off heat and let cool slightly before handling. Separate both halves of the clam, leaving the clam in one half of the shell. Place clams side back onto the tray and top with a piece of butter and bacon, return to the barbeque, cover lid and cook for an additional 4 minutes more.

Squeeze clams with lemon juice and serve with crispy bread and lemon wedges.