Title: Baked clams angelica
 Categories: Seafood
      Yield: 6 Servings
 
    1/4 lb Butter; softened
    1/2 c  Bread crumbs
      1 tb Soy sauce
      2 tb Lemon juice
      2 tb Horseradish
      5 sl Bacon; finely diced
    1/2 lg Green pepper; finely
           -diced
      3    Green onions; finely chopped
      1    Rib celery; finely diced
      2    Sprigs parsley; chopped
     12    Cherrystone clams
 
  Preheat oven to 400 F. Mix butter and bread crumbs thoroughly. A food
  processor may be used if desired. Place soy sauce, lemon juice and
  horseradish in a bowl. Mix in bacon, green pepper, green onions,
  celery and parsley. Fold in bread crumb mixture. Shuck clams and
  place in half-shells. Top each with bread crumb and vegetable
  mixture. Bake in preheated oven until brown. Note: Clams must be
  chopped somewhat if using a size larger than cherrystones. Use smoked
  bacon for more taste. Soy sauce is used in place of salt and other
  flavor enhancers. As a variation, oysters may be used in place of
  clams. Also, fresh Maryland backfin crabmeat may be added to butter
  topping.
  
  WOODEN ANGEL
  
  PITTSBURGH, BEAVER
  
  CHATEAU ST. JEAN GEWURZTRAMINER
  
  From the , downloaded