Best Baked Stuffed Clams

• 12 each clams, cherrystone
• 2 tablespoons olive oil
• 2 tablespoons onions minced
• 2 tablespoons sweet red bell peppers minced
• 2 cloves garlic minced
• 6 ounces bread crumbs
• 1 tablespoon parsley leaves chopped
• 1 tablespoon parmesan, parmigiano-reggiano cheese, grated

1. Cook the clams in a covered skillet over medium heat until they open.
2. Remove them from the shells and then strain and reserve the juice.
3. Discard half the shells.
4. Chop the clams by hand or better yet, in a food processor.
5. Saute the onion and pepper in the olive oil until soft.
6. Add garlic and saute one minute more.
7. Combine the onions, peppers, and garlic with the bread crumbs, cheese, parsley, chopped clams and reserved clam juice.
8. Fill the shells and bake at 375F (190C) F until just browned.

cherrystone, olive oil, onions, sweet red bell peppers, garlic, bread crumbs, parsley, parmesan

Taken from recipeland.com/recipe/v/best-baked-stuffed-clams-47988 (may not work)