Ingredients:
18 top neck clams ( a little larger than little necks, but still very tasty)
1 red peppers
1 large onions
4 slices bacon
1 tablespoon Worcestershire sauce, more if needed, must taste to see how spicy you want it ( must use Lea & Perrins, nothing else tastes good)
olive oil, for sauting
Directions:
Have vendor that sells clams open them for you.
Cook bacon until almost crisp (can saute or bake). Set aside when done.
Pour enough olive oil in bottom of pan to saute (I’m somewhat generous with the olive oil). Be sure not to overwhelm the onion and pepper mixture. You don’t want it to oily.
1 onion chopped pretty well.
Saute onion and chopped red pepper. (I use red pepper because it is sweeter taste than green).
Saute till onions are almost caramelized.
Pour Worcestershire sauce on mixture.
Taste mixture to see if it needs more Worcestershire sauce (we like it tangy).
Spoon mixture over each clam.
Crumble almost done bacon.
Put under broiler for a minute.
Don’t burn bacon.
Walla this is just the best thing EVER!
Servings: 2-4
Time preparation: 30 min.
Time total: 31 min.