Take the reserved diced raw bacon and press about a half ounce onto the butter, press it pretty good or it may not stay on through the cooking process. Slice a disc of casino butter about a third of an inch thick and place it on each clam. Open the clams ( you need a clam knife, I’ll show you) they must be nicely released from their shells. Remember the Clams? Of course, now turn your oven on to 425 degrees or you can use the broiler function (stay in control.) I’ll show you, use wax paper, it’s easy! Refrigerate or freeze the butter for final assembly and preparation.

Add the cooled pepper mixture to the mixing bowl, add some of the Chopped Parsley and check the taste, sometimes I add more lemon.įorm this compound butter into cylinders (logs) the same size in diameter as the Clams. Using a mixer or hand mixer for the butter, blend smooth and soft.

Add the Thyme, Chablis and Black Pepper, allow to cook for a couple of minutes, add Brandy and Lemon juice, remove from the heat and place on a sheet pan to cool to room temperature. Render half of the bacon until brown, remove half of the bacon grease.Īdd the onions, peppers and garlic, allow to aromatize but not completely cooked.