1 dozen lg. clams in liquor
1/4 c. clam liquor or clam juice
1/4 c. Rhine wine
2 tbsp. chopped chives
1/2 green pepper, minced
2 stalks celery, minced
1 pimento, minced
4 oz. butter
1/2 tsp. Worcestershire sauce
3/4 c. cracker crumbs
Salt and pepper to taste

Open clams, save shells. Remove small dark mass form clams, cut up clams coarsely; place in a saucepan; cover with clam liquor. Simmer 2 minutes, remove from heat. Melt butter in saucepan and add green pepper, celery. Saute 5 minutes or until celery is tender. Blend well sauteed vegetable with chives, pimento, Worcestershire sauce, cracker crumbs. Salt and pepper to taste. Add clams and Rhine wine. mix well, if too dry, add small quantity of clam liquor.

Fill buttered clam shells or small ramekins with mixture, bake in a preheated 350 degree oven for 20 minutes.