Recipe - Baked Clams Angelica

One fourth pound Butter; softened
One half cup Bread crumbs
1 tablespoon Soy sauce
2 tablespoon Lemon juice
2 tablespoon Horseradish
5 sl Bacon; finely minced
One half lg Green pepper; finely
minced
3 Green onions; finely chopped
1 Rib celery; finely minced
2 Sprigs parsley; chopped
12 Cherrystone clams

Preheat oven to 400 F. Mix butter and bread crumbs thoroughly. A food
processor may be used if desired. Place soy sauce, lemon juice and
horseradish in a bowl. Mix in bacon, green pepper, green onions, celery and
parsley. Fold in bread crumb mixture. Shuck clams and place in halfshells.
Top each with bread crumb and vegetable mixture. Bake in preheated oven
until brown. Note: Clams must be chopped somewhat if using a size larger
than cherrystones. Use smoked bacon for more taste. Soy sauce is used in
place of salt and other flavor enhancers. As a variation, oysters may be
used in place of clams. Also, fresh Maryland backfin crabmeat may be added
to butter topping.

WOODEN ANGEL

PITTSBURGH, BEAVER

CHATEAU ST. JEAN GEWURZTRAMINER

From the Micro Cookbook Collection of American recipes, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.