yields four servings
1 pound butter, room temperature
1/2 cup finely chopped pimentos
5 cloves garlic, chopped
1/4 cup chives, chopped
freshly ground black pepper
2 tablespoons finely chopped fresh parsley leaves
4 dozen littleneck clams, scrubbed
4 slices raw bacon, frozen
In a mixing bowl, combine the butter, pimentos, garlic, and chives. Season with salt and pepper. Mix well. Add parsley. Mix well. Spoon the butter onto a piece of parchment paper, for a long 1-inch round log. Roll the log up tightly in the parchment paper. Wrap the butter log a second time in plastic wrap. Refrigerate until firm.
Preheat the oven to 400 degrees F. With an oyster knife, shuck each clam, remove the top shell and place on a parchment lined baking sheet. Loosen the clams away from the bottom shell. Remove the butter from the refrigerator and slice into thin pats. Place the pieces of bacon on top of each other and slice into 1-inch pieces.
Place a pat of the butter on top of each shucked clam. Lay a piece of bacon on top of the butter. Place on the top rack in the oven and cook for 8 to 10 minutes, or until the bacon is crispy. Remove from the oven and place the clams on a large platter. Pour any pan drippings over the clams. Garnish with parsley.
bacon recipe courtesy of: Emeril Lagasse, "New England Fare," Emeril Live, 2000