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    • 12 cherrystone clams
    • ½ cup olive oil
    • 2 tablespoons onion, minced
    • 2 tablespoons red pepper, minced
    • 2 garlic cloves, minced
    • ½ cup breadcrumbs
    • 2 tablespoons parsley, chopped
    • 1 tablespoon grated Parmesan cheese


Cook the clams in a covered skillet over medium heat until they open. 

Remove them from the shells and then strain and reserve the juice.

Discard half the shells.

Chop the clams by hand or better yet, in a food processor.

Sauté the onion and pepper in the olive oil until soft.
Add garlic and sauté one minute more. 

Combine the onions, peppers, and garlic with the bread crumbs, cheese, parsley, chopped clams and reserved clam juice.

Fill the shells and bake at 375 until just browned. 

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