|Cherrystone clams||2 Dozen|
|Water||1⁄2 Cup (8 tbs)|
|Green pepper||1⁄2 , minced|
|Onion||1 Small, minced|
|Dry bread crumbs||12 Cup (192 tbs)|
|Dried marjoram||1⁄2 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Hot pepper sauce||1⁄8 Teaspoon|
|Bacon slices||3 , minced|
|Lemon||1 , juiced|
Scrub clams with brush.
Put on rack in kettle with water.
Cover and heat gently until clams open.
Remove clams from kettle; reserve liquid.
Take clams from shells.
Separate halves of shells and save.
Put clams through food chopper, or mince with knife if preferred.
Cook green pepper and onion in hot butter for 2 minutes.
Add clams, crumbs, and seasonings.
Put mixture in as many clam shells as it will fill, put on cookie sheet, and sprinkle each with a little bacon.
Brown in broiler under medium heat for 10 to 12 minutes.
Sprinkle with minced parsley.
Serve with small cups of any remaining clam broth, reheated with a dash of lemon juice and a little paprika.
Makes 4 to 6 servings.