Green Pepper and Pimento Compound Butter

• 6-8 oz (2 sticks) unsalted butter
• 1 green pepper, finely chopped
• 1 oz pimentos, chopped
• 2 dashes Tabasco or more to taste

Clams & Toppings

• 20 raw littleneck clams, shucked
• about ⅓ cup white wine
• Old Bay Seasoning to taste
• 2 cups seasoned Panko breadcrumbs mixed with 3-4 tbsp melted butter
• 12 pieces smoked thick bacon, divided among clams
• salt
• pepper
• lemon wedges

Special Equipment

• food processor
• clam knife
• pastry brush

1. Preheat oven to 350º
2. To make green pepper and pimento compound butter, place butter in a food processor and whip. (If butter is too stiff, add a small bit of warm water). Add pimentos, green peppers and Tabasco. Mix and set aside
3. Shuck raw clams (or steam clams in a small amount of water until opened). Remove clams from the shells and then replace each in half of its shell
4. Brush clams with white wine and sprinkle with Old Bay Seasoning
5. Top with about 1 tbsp of the green pepper and pimento compound butter
6. Top with a piece of bacon and scatter with breadcrumbs seasoned with salt and pepper and tossed with melted butter
7. Bake at 350º for 12-15 minutes, until bubbly and bacon is crisp
8. Squeeze a lemon on top and enjoy