Ingredients

• 48 medium Cherrystone clams
• 1 bottle Worcestershire sauce
• 1 pound thinly sliced bacon
• 3 or 4 lemons
• 1 pound rock salt

Serves: Makes 8 six-clam servings

Preparation

1. Preheat broiler. Line a baking dish or pan with a bed of rock salt or crumpled foil to keep the clams steady.
2. Space clams evenly on the baking dish and top each with a dash of Worcestershire sauce, a 1-inch square of bacon and a thin slice of lemon.
3. Broil the clams until they bubble, about 4 minutes.
4. Squeeze the hot lemon juice on the clam before eating.

Time: 40 minutes