Devilled Clams    No. 2549                             Yields 4 Servings
 
     12 LARGE     Quahog Clams                           Cored, Seeded & Minced
                  or                         1 Tbls      Onion, Minced Fine
     25 smaller   Clams                      3 Tbls      Dry White Wine
    1/2 Cup       Water                    1/3 Cup       Clam Juice (Cooking
    3/4 Cup       Dried Bread Crumbs                     Liquid)
        -         Salt                       2 Tbls      Parsley, Chopped
        -         Black Pepper, Ground       2 Tbls      Butter
      2 Slices    Bacon                      1 Tbls      Parsley, Chopped
      1 Clove     Garlic, Minced
      1 Tbls      Green Bell Pepper,
 
 Preheat the oven to 450 degrees.
 Bring the water to a boil.
 Steam the clams in the water until they open (about 5 minutes).
 Cool.
 Reserve the liquid (see the ingredients).
 Remove the clams from their shells (save the shells).
 Chop the clams very finely.
 Stir in the bread crumbs, salt and pepper.
 Set aside.
 Saute the bacon until it is crisp.
 Drain.
 Crumble.
 Set aside.
 Saute the garlic, green pepper and onion in the bacon fat until the vegetables
 are transparent.
 Drain.
 Combine the vegetables with the clam mixture.
 Stir in the wine and just enough clam juice to moisten.
 Stir in the first measure of parsley.
 Stuff the mixture into the clam shells.
 Topped with the crumbled bacon and the second measure of parsley.
 Dot lightly with butter.
 Bake until warmed through (3-5 minutes).
 Serve hot.