|Clams in shells||1 Dozen|
|Chopped onions||1⁄4 Cup (4 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1 Tablespoon, melted|
|Chopped pimiento||1⁄4 Cup (4 tbs)|
|Bacon slices||3 , cut into fourths|
|Fresh parsley sprigs||1|
Wash clams, discarding any open (dead) clams.
Pry open shells; discard top shells, and loosen meat from bottom shells.
Place shells and meat on paper towels to drain thoroughly.
Saute onion and green pepper in butter; stir in chopped pimiento.
Return clams to shells, and arrange shells in a shallow baking pan.
Spoon 1 tablespoon vegetable mixture onto each clam; top with bacon.
Bake at 375° for 15 to 20 minutes or until bacon is browned.
Garnish with lemon wedges and parsley sprigs.