Stuffed Clams

• 12 giant chowder clams or 24 large Cherrystone clams, opened, drained and chopped
• 1 c. fine toasted bread crumbs
• 1/4 c. finely chopped celery
• 1/4 c. finely chopped green pepper
• 1/4 c. finely chopped onion
• 1 Tbsp. lemon juice
• 2 Tbsp. clam juice from clams
• dash of garlic salt
• 1 tsp. oregano
• 1/4 tsp. pepper
• bacon pieces
• lemon wedges

1. Mix together bread crumbs, celery, green pepper and onion. Add lemon juice and clam juice and mix well.
2. Season with garlic salt, oregano and pepper and mix.
3. Add this mixture to the chopped clams.
4. Spoon into cleaned clam shells and top with bacon pieces. Bake at 350u0b0 until bacon is crisp.
5. Serve with lemon wedges. Serves 8.

chowder clams, bread crumbs, celery, green pepper, onion, lemon juice, clam juice from clams, garlic, oregano, pepper, bacon, lemon wedges

Taken from www.cookbooks.com/Recipe-Details.aspx?id=953161 (may not work)