Invented in the early 1900s at the Casino at Narragansett Pier in Rhode Island.
Just add the Kam’s Chili Sauce!
Ingredients ▪ 6 slices bacon, cooked crisp and crumbled ▪ 24 small hard shelled clams ▪ 1/4 cup butter, softened ▪ 2 tablespoons minced onion ▪ 2 tablespoons minced green pepper ▪ 2 tablespoons minced fresh parsley ▪ 1 tablespoon lemon juice ▪ 1 tablespoon Worcestershire sauce ▪ Kam’s Chili Sauce
1 Shuck the clams by prying each open with a knife. Cut the clam from the shell. Slit the skin of the clam’s siphon (neck) and pull off and discard the tough skin. Scrub the bottom shells and discard the tops.
2 Place a clam in each bottom shell and place the shells on a baking sheet.
3 Combine the butter, onion, bell pepper, parsley, lemon juice, and Worcestershire sauce in a small bowl and mix well.
4 Preheat the broiler.
5 Spoon about 1 teaspoon of the butter mixture into each clam. Sprinkle the crumbled bacon and Kam’s Chili Sauce on top.
6 Broil for 3 minutes, until the butter is bubbling. Serve hot. @kamschilisauce #bentonbacon #sustainableseafood #chilisauce #clamscasino #clams #clamsonthehalfshell #4thofjulyweekend🇺🇸💥 #littleneckclams #bacon