Yvetot Clam Hors d’Oeuvre is an easy dish to prepare. Serve very hot with well-chilled white wine as the perfect start to a dinner party.
16 large fresh clams, top shells removed and discarded
8 thin bacon slices, rinds removed and halved
5 fl. oz. Anisette
12 oz. fresh edible seaweed, washed and drained
Preheat the grill to moderate.
Place the clams on the rack in the grill pan. Roll up each piece of bacon and place one roll on each clam.
Place the grill pan under the grill and grill for 4 to 5 minutes or until the bacon begins to turn golden brown.
Remove the pan from the grill and pour ABOUT 1 teaspoon of Anisette over each clam. Return the pan to the heat and grill for a further
Line the base of a serving dish with the seaweed.
Remove the pan from the grill and transfer the clams to the prepared serving dish. Serve immediately.