1 lb. chicken liners, each sliced into 3 pieces
1 (5 oz.) can water chestnuts, sliced
12-14 bacon slices, cut in half
10 scallions, sliced thin lengthwise
1/2 c. soy sauce
1/4 tsp. ground ginger
1/2 tsp. curry powder

Fold each chicken liver piece over 1 water chestnut slice. Wrap with bacon strip and scallion slice fastening with pick. Mix soy sauce, ginger and curry powder; add wrapped chicken livers.

Marinate for 2 hours; drain. Broil, turning frequently, for about 5 minutes or until bacon is thoroughly cooked. Serve hot on long picks. Can use smoked clams instead, except cut bacon into thirds instead of in half.