2 med. sized onions, diced
1/2 green pepper, diced
1/2 c. chopped celery
1/3 c. parsley
Pinch of salt
1/4 tsp. pepper
1/2 tsp. dry mustard
1 can tomatoes
16 ground clams
3/4 c. clam juice
4 hard-boiled eggs, chopped
1/3 c. cracker crumbs

Brown onions, pepper, celery and parsley in pan with 2 tablespoons butter. Add salt, pepper, dry mustard and tomatoes. Cook 10 minutes, then add clams, juice and eggs. Bring to boil. Add cracker crumbs and cook 10 minutes. This will fill 24 halved clam shells. Dot with butter when you put in oven. Brown 15 to 20 minutes at 350 degrees.