Clams Casino Allow 8 to 12 Cherrystones per portion for a main dish; 4 clams for each appetizer service. Have the clams opened at the fish market and packed on the half-shells. Sauce: 1/4 cup butter 1 tsp anchovy paste 1/4 cup minced green pepper 1/4 cup grated onion 2 tsp fine-chopped pimiento 4 slices raw bacon, cut into tiny pieces salt, pepper, lemon juice Remove clams from shells and discard the juice. Bed the shells firmly in a baking pan, surrounded by crumpled aluminum foil to keep them upright (rock salt is fancier, if you have it).  Cream butter and anchovy paste, distribute evenly among the shells. Insert a clam in each shell and sprinkle with lemon juice. Combine chopped pepper, pimiento, onion, salt and pepper, and distribute among the clam shells. Top with bacon bits, and bake until top browns: about 20 minutes.