Yield: 6 servings

24 Cherrystone clams
2 tablespoons olive oil
1 tablespoon butter
1/2 cup finely minced onion
1/4 cup finely minced green bell pepper
2 cloves garlic, chopped
1 cup bread crumbs
4 slices crisply-fried bacon, crumbled
1/2 teaspoon oregano
2 tablespoons grated Parmesan cheese
1/4 cup very finely chopped parsley
Paprika to taste
Olive oil to taste

Preheat oven to 450F.

Wash and scrub clams well, discarding any that are open. Place on baking sheet and bake until shells open, discarding any that do not open. Remove meat and chop. Discard half the shells.

Saut?onion, bell pepper and garlic in oil and butter until soft. Remove from heat and cool. Add bread crumbs, bacon, oregano, Parmesan and reserved clams to onion mixture; mix well. Fill shells with clam mixture. Sprinkle with parsley and paprika; drizzle with olive oil. Bake for 7 minutes or until lightly browned. Remove from oven.

Serve hot.