One Dozen Little Neck Clams, 4oz. Diced Sweet Pepper Strips, 4oz. Chopped Clams, 4oz. Grated Romano Cheese, 4oz. Flavored Bread Crumbs, Juice of ½ Lemon, 3oz. Wakefield Crabmeat Stuffing, 12oz. Melted Butter, 6 Stripes of Bacon
Pre-heat oven to 400 degrees. Open clams reserving both halves. In a mixing bowl, combine all the ingredients except the butter and bacon. Mix well. Add the butter and mix to make filling. (Should be moist). Fill each shell with mixture. Cut the bacon into 4 pieces each and top each casino. Place on baking pan and bake until the bacon is crisp. Serve hot with lemon wedges.