if available. Otherwise use all parsley.
Open the clams (or oysters or mussels) and set aside the best
2 dozen
shells. Spread a layer of rock salt in pie pans, and nestle the
selected
shells in the salt. Fry the bacon gently until it has rendered
all its
fat, then drain on paper towels. Mix the butter with the shallots,
parsley and herbs, green pepper, Tabasco, lemon juice, and Worcestershire.
Put a clam in each shell and top with a dollop of the butter mixture.
Grind a little pepper over each. Break up the bacon into 24 pieces,
and
set a piece on top of each shell.
Broil under a hot broiler for 6 - 8
minutes, until the herb butter is sizzling and the bacon is crisp.
*Use three-quarters parsley, one-quarter fresh dill, tarragon,
or chervil.