1 quart clams
1 quart clam juice
1 T. whole allspice
1 T. peppercorns
1 lemon, thinly sliced
2 T. vinegar
hot pepper sauce (to taste)
salt, seasoned pepper
Combine clams and clam juice in a double boiler. Heat until clams are plump (about
3 minutes). Drain clams and wipe dry with paper towel.
In the clam juice, add all the other ingredients and simmer for about 20 minutes.
Pour the sauce over the clams and place in the refrigerator for at least 24 hours
before you serve them.
