Clams Laguna

Directions

1. 1
   Place the wine in a large kettle and bring to a boil.
2. 2
   Add the clams, cover and steam, stirring occasionally, until the clams open, 8 to 10 minutes.
3. 3
   Transfer the clams to a baking sheet and pull off and discard the top shell of each.
4. 4
   Reserve 3/4 cup of the stewing liquid.
5. 5
   The clam meat may be left whole or chopped and returned to the shells.
6. 6
   Preheat the oven to 450 degrees.
7. 7
   In a skillet set over medium heat, fry the bacon until cooked through and lightly browned, about 5 minutes.
8. 8
   Drain fat from the skillet, add the olive oil and butter and heat until the butter is melted.
9. 9
   Add the onion, garlic, tomato, Worcestershire, salt and pepper and cook, stirring occasionally, for 5 minutes.
10. 10
    Add the reserved steaming liquid, lime juice and a few dashes of Tabasco and cook 2 more minutes.
11. 11
    Stir in the cilantro and spoon the mixture into the clam shells.
12. 12
    Bake until the filling bubbles, 5 to 8 minutes.