Broiled Clams (Quahogs) - cooking recipe

Ingredients

24 littleneck clams or 12 cherrystone clams
bacon, cut in 1 1/2 inch pieces
Tabasco sauce

Preparation

Chill clams in freezer for 10 minutes or more to relax them.
Open clams and free them from the shell, using a clam knife and reserving juice.
Cover a baking sheet with rock salt or crumpled foil.
Set half shells with clams and juice on the baking sheet, leveling so juice doesn't spill.
Add a drop or two of Tabasco to each clam.
Place a piece of bacon on each clam.
Broil until the bacon is brown.