2 cans minced clams
1/4 lb butter
1 onion, chopped fine
2 cloves garlic, minced
2 tbsp. fresh Italian parsley, minced
bread crumbs
Jarlsberg cheese, grated
2 tsp. lemon juice
1 tsp. oregano
2 green bell peppers (chopped fine)
hot pepper sauce, optional

In a medium saucepan, combine clams, lemon juice, garlic, parsley, oregano and butter. Heat initially over medium heat and when it begins to steam or show tiny bubbles, lower to a simmer for about 15 minutes.

Stir in hot pepper sauce, bread crumbs, onion and green peppers. Stir.

Fill clam shells with mixture and top with grated Jarlsberg.

Bake in a preheated 325°F oven for 15-20 minutes until mixture starts to bubble.

Makes about 12 stuffed clams.