1 qt. clams, chopped
3/4 c. milk
4 tbsp. butter
5 tbsp. flour
1 med. onion, chopped
1 tbsp. Worcestershire sauce
1 green pepper, chopped
6 lg. stalks celery, chopped
1 tbsp. sugar
1 tsp. Tabasco sauce
1 c. cracker crumbs
1/2 tsp. salt

Melt butter, add clams and vegetables. Cook until most of liquid in the clams has cooked down (about 15 minutes), stir occasionally. Add salt, sugar and flour and stir until smooth and thick. Add milk gradually. Add Worcestershire and Tabasco. Cook another minute or so. The mixture should be thick enough to spoon into clean, lightly oiled shells without running over the sides. Place shells on cookie sheet and spoon in clam mixture. Cover with crumb mixture, add a drop or two of liquid hot sauce to each, and sprinkle a pinch of sugar over all. Bake at 500 degrees until tops are golden brown.

NOTE: These may be stored frozen before baking if desired.