12 cherrystone clams
Juice of 1 lemon
1 sm. onion, chopped
1 clove garlic, chopped
1/4 c. chopped green bell pepper
1/4 c. chopped celery
2 tbsp. oil
1/2 c. chopped ham
1/4 c. toasted bread crumbs
3 slices bacon

Parboil or steam clams or leave uncooked. Prepare clams on a half shell in baking pan. Sprinkle with lemon juice. Saute onion, garlic, bell pepper and celery in oil in skillet. Add salt and pepper to taste. Stir in ham. Heat for several minutes. Add bread crumbs; mix well. Spoon crumb mixture over clams. Cut bacon strips into fourths; place 1 piece on each clam. Broil until bacon is crisp. Garnish with lemon wedges. Yields 12 servings.