Sharp Cheddar cheese
Ketchup
Horseradish
Bacon
2 or 3 doz. little neck clams

Chill clams in cooler of ice or refrigerator (aids in opening clams). Open clams and place on flat cookie sheet pan or baking sheet.

Next add hot sauce: Mix ketchup and horseradish enough for adding to all clams on dish. Add slice of sharp Cheddar cheese to each clam. Place small strip of bacon on each. Place under preheated broiler until bacon is cooked and cheese is melted. Take out and serve.