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BAKED CLAMS CASINO

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Servings: 12

Ingredients:

  • 72 each Cherrystone clams, cleaned
  • 1 1/2 cups Chopped bacon
  • 6 tbsp. Olive oil
  • 2 cups Chopped onion
  • 2 cups Chopped red bell pepper
  • 2 cups Chopped green bell pepper
  • 6 cloves Minced garlic
  • 9 tbsp. FRANK'S® REDHOT® XTRA HOT Cayenne Pepper Sauce

Directions:

  •  
  • 1.   Shuck clams and reserve clam meat, juice and 24 clam shells. Cover, chill until needed.
  • 2.   To make the topping for the clams, saute bacon until crisp. Remove with slotted spoon. Reserve. Add oil, onion, bell peppers and garlic. Saute until tender. Add Frank's RedHot Sauce and reserved bacon. Simmer 5 minutes. Let cool and refrigerate until needed.
  • 3.   For each serving, place 6 clams into 6 shells with some of the reserved juice. Top each with 1 1/2 tbsp. of the bacon mixture. Arrange clams on baking sheet. Bake at 350°F for 10 minutes until clams are done. Serve hot.