YIELD Makes about 16 servings
INGREDIENTS
8 slices bacon, chopped 1 medium onion, chopped 1 green bell pepper, chopped 1 red bell pepper, chopped 1 cup (2 sticks) butter or margarine, softened 1/4 cup lemon juice 1/8 teaspoon ground red pepper 2 dozen medium cherrystone clams, shucked and chopped; 3 tablespoons clam juice reserved 1/4 cup Italian-style bread crumbsPREPARATION:
- Cook and stir bacon in large skillet over medium-high heat until crisp. Remove with slotted spoon; drain on paper towels. Set bacon aside.
- Preheat oven to 350°F. Discard all but 1 tablespoon bacon drippings from skillet. Cook and stir onion and bell peppers in same skillet over medium-high heat until onion is tender but not brown. Let stand at room temperature to cool slightly.
- Combine butter and lemon juice in small bowl; mix well. Add bacon, onion mixture and ground red pepper.
- In another small bowl, combine clams, reserved clam juice and bread crumbs.
- Place clam shells on baking sheets. Fill clam shells half full with clam mixture and top with 1 tablespoon butter mixture.*
*Clams may be frozen at this point. When ready to serve, place frozen clams on baking sheet; bake in a preheated 350°F oven 20 to 25 minutes.
- Bake 20 minutes or until lightly browned. Garnish as desired.