Request A Sample

Thank you for your interest in French's® Foodservice products! Please note that samples are only available to pre-qualified food service operators. If you are a food service operator you can expect to receive your samples within 5 business days. If you are not a qualified food service operator, we invite you to visit our French's® retail website at for exciting offers, recipes and coupons.

I'd like to request a sample of:
(Please note that a maximum of 5 samples will be sent)

Choose Product


Select up to 5. Sizes indicated are sample sizes only – go to brand pages for full product offerings.

Frank's® RedHot®



I would like to receive more information about products and offers from French's Food Services.



Please rate this recipe using the stars above

Servings: 12


  • 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


  • 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.