Clams C-A-S-I-N-O Style

20 medium-sized Littleneck clams
1/2 cup olive oil
1 cup roasted red peppers, minced
1 cup green pepper, fi nely chopped
1 head garlic, roasted and minced
1/4 cup unsalted butter, melted
2 cups white bread crumbs
salt and pepper to taste
1/4 cup parsley, sliced
2 slices smoked bacon, cut into small cubes

Preheat the oven to 350˚F.
Under cold running water, scrub the clamshells to remove all
traces of sand and whiskers.
Carefully open the clams, remove the top shells, and loosen
clams from bottom shells.
In a small bowl, combine the oil, peppers, garlic, butter, bread
crumbs, salt, pepper, and parsley to make what I call “******
stuffi ng.” Fill the half-shelled clams with the ****** stuffi ng and
top with bacon cubes.
Place clams on a baking pan and bake for 12 minutes. Remove
from the oven; turn on the broiler. Place clams under the broiler
for an additional 3 minutes to crisp up the bacon and fi lling.

It seems that the word Casin* is forbidden because it kept bleeping it out!

I went to a a Harrah's when I was about 36 and for the 1st time in my life I got to gamble. It went beautifully and every game I played I won! That was the first and only time I ever had an experience like that! Any other times I have ever gone I have lost....so I can see why the word casin* would be bleeped hee-hee!!!

I LOVE clams c-a-s-i-n-o- mama!

I was watchin' a Paula Deene show at my sister's over the weekend- and although I dislike oysters- she did a preparation of them that looked intriguing. She topped raw oysters w/ what amounted to a rich crabcake mixture. Then baked them until hot & bubbly. Looked yummy! Would be good on clams, too- or even chicken breasts!