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|Recipe contributed by Anthony Mazza
- 12 fresh cherrystone clams
- 1/4 cup seasoned breadcrumbs
- 3 strips of bacon cut into 12 equal pieces
- 1/4 stick of butter
- 1/4 cup minced onion
- Grated Romano cheese
- 1/4 cup minced green pepper
- Olive oil
- 3-4 cloves minced fresh garlic
- Fresh chopped parsley
Shuck and rinse all clams. Arrange in a Pyrex dish, throw away tray, cookie sheet or whatever you want to use. Sauté peppers, onions and garlic in butter and a little oil (you can leave the garlic out of the pan and add fresh garlic directly to the clams). Add a pinch of the peppers, onions and garlic in each clam. Then sprinkle with breadcrumbs. Cover each clam with a piece of bacon. Put in oven close under a hot broiler. Broil about 5 minutes. Take out when bacon is medium done. Sprinkle with Romano and parsley. If you like real crispy bacon, cook the bacon halfway in a pan before layering the clams. The reason is if the clams spend too much time under the heat they will have a rubbery texture. Serves 2-4.
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