2 dozen cherrystone clams       
 2 tbsp. olive oil
 1 tbsp. butter                  
 1/2 cup minced onion
 1/4 cup diced green pepper      
 2 cloves garlic, minced
 1 cup bread crumbs              
 4 slices, crisp bacon
 1/2 tsp. oregano                
 1/4 cup parsley
 2 tbsp grated parmesan cheese   
 paprika
 
 Makes: 6 servings
 
 Preheat oven to 450F. Wash & scrub clams, discarding any that are open.
 Place on baking sheet and bake until shells open, discarding any that don't
 open. Remove meat from shell and chop. Reserve chopped clams and half of the
 shells. Heat oil and butter in a small skillet. Add onion, green pepper, and
 garlic; saute until soft. Remove from heat and cool. Add bread crumbs, bacon
 (crumbled), oregano, parmesan cheese, and reserved clams to onion mixture;
 mix well. Fill reserved clam shells with clam mixture. Sprinkle with parsley
 and paprika; drizzle with olive oil. Bake for 7 minutes, or until lightly
 browned. Remove from oven and serve hot, with lemon wedges.

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