Clams Casino

1 c. seasoned bread crumbs
4-6 cloves garlic
1 tsp. basil
1/3 c. Romano cheese (grated)
12 top neck clams
1/3 c. olive oil

In bowl combine bread crumbs, the garlic (crushed), basil and Romano cheese. Mix thoroughly. Shuck the clams leaving in shell (as if ready to serve raw). Sprinkle the crumb mixture over the clams. Cover fully. Drop 2 to 3 drops of olive oil on top of clams with mixture. Broil until topping is slightly toasted.
____________________________________________

Clams Casino (2)

24 large clams in shell, scrubbed
1 green bell pepper
1 red bell pepper
1 small red onion
1/4 cup Italian-style dry bread crumbs
2 cloves garlic, peeled
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano, crushed
1 tablespoon butter
4 slices bacon, cut into 1 inch pieces

1 Shuck clams from shell. Clean shells thoroughly. Place each clam onto a clean 1/2 shell; set aside.

2 Preheat broiler for medium heat.

3 In a food processor or blender, combine green and red pepper, red onion, bread crumbs, garlic, sea salt, pepper, oregano and butter. Blend until mixture becomes a mush, but not watery.

4 Spoon 1 teaspoon of mixture onto the top of each clam, and add one 1 inch piece of bacon on top.

5 Place the clams on a broiler pan and place under broiler about 4 inches from the heat. Broil for 8 to 12 minutes or until desired crispness of bacon is achieved.
_______________________________________________

Clams Casino (3)
Yield: 24 baked clams, 4 to 6 servings

8 slices bacon, chopped fine
1 cup chopped onion
2 large garlic cloves, minced
2 tablespoons olive oil
1 cup finely diced red bell pepper
1 cup finely diced green bell pepper
1/2 teaspoon dried oregano, crumbled
2 teaspoons wine vinegar
2 tablespoons freshly grated Parmesan
Salt and freshly ground black pepper
24 cherrystone clams, shucked and the bottom shells reserved
Coarse salt, for filling the pan and platter

In a heavy skillet cook the bacon over moderate heat, stirring, until it begins to brown but is not crisp, transfer it with a slotted spoon to paper towels to drain, and discard the fat from the skillet. In the skillet, wiped clean, cook the onion and the garlic in the oil over moderately low heat until they are softened, add the bell peppers and the oregano, and cook the mixture, stirring, until the bell peppers are crisp-tender. Transfer the mixture to a small bowl and stir in the bacon, the vinegar, the Parmesan, and salt and black pepper to taste. The bell pepper mixture may be made 1 day in advance and kept covered and chilled.

Arrange the clams in the reserved shells in a jelly-roll pan filled with some of the coarse salt (to balance the shells), divide the bell pepper mixture among them, and bake the clams in a preheated 400 degree oven for 12 to 15 minutes, or until they are just cooked through. Arrange the clams on a platter filled with more of the coarse salt.