2 (6 1/2 oz.) cans minced clams
2 tbsp. lemon juice
1 onion
1 clove garlic
1 sm. green onion
1/4 c. minced parsley
1 tbsp. oregano
1 stick butter
3/4 c. bread crumbs
Parmesan cheese

In pan, combine clams with their juice and lemon juice. Simmer 15 minutes. In food processor blend onion, garlic, green pepper and herbs until mushy. Melt the butter and saute the vegetables. Add clams, their juice and the bread crumbs and stir. Press into 9 inch glass pie dish. Sprinkle with cheese. Bake 15 minutes. Serve hot with crackers or Melba toast.