|Cherrystone clams||2 Dozen|
|Finely minced onion||1⁄2 Cup (8 tbs)|
|Finely chopped green pepper||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), peeled and chopped|
|Dry bread crumbs||1 Cup (16 tbs)|
|Crisp bacon slices||4 , crumbled|
|Crumbled dried oregano||1⁄2 Teaspoon|
|Grated parmesan cheese||2 Tablespoon|
|Parsley flakes||1 Teaspoon|
Wash and scrub clams well to remove grit; place on baking sheet in 450Â°F oven until shells open.
Remove meat from shell; chop.
Reserve chopped clams; discard half the shells.
Heat oil and butter in small skillet.
Add onion, pepper and garlic; saute until tender.
Remove from heat; cool.
Add bread crumbs, bacon, oregano, cheese, and reserved clams; mix well.
Fill clam shells with mixture.
Sprinkle with parsley and paprika; drizzle with oil.
Bake in 450Â°F oven until lightly browned (about 7 minutes).