24 hard shell clams or quahogs in shell
1/4 cup plain bread crumbs
1/4 cup butter, softened
1/4 cup chopped green onion
1/4 cup chopped green pepper
1/4 cup chopped celery plus leaves
1/4 cup chopped fresh parsley
1/4 tsp. garlic powder
2 tbsp. chopped pimento
1 tsp. lemon juice
4 slices bacon
paprika, for sprinkling
salt and pepper, to taste

Open clams, remove from shells. Scrub shells.

Arrange each clam in the deep half of the shell. Sprinkle lightly with salt.

Cut lemons into wedges and squeeze 1 teaspoon of juice; save the remainder for serving.

In a bowl, mix remaining ingredients. Taste and adjust seasonings. Top each clam with 1 tablespoon of mixture. Sprinkle paprika lightly over tops.

Bake at 425°F for 10-12 minutes.