Broiled Cherrystone Clams on the Half Shell

Preparation time: 40 minutesBroiled Clams

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

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

Makes 8 servings (6 clams per person)

Suggested wine pairing: etoile Brut