Have the clams opened and left on the half shell, but loosen them.
Heat the oil in a skillet; saute the onions and green peppers 5 minutes.
Remove from the heat and mix in the pimento, bread crumbs and Tabasco.
Sprinkle over the clams.
Place on a baking pan or 6 individual dishes.
Broil 3 inches from the heat for 5 minutes.
Serve at once with lemon wedges.