18 cherry type clams

Open clams and let juice drain into a deep dish. Loosen meat with a knife. Put the clams in the juice for a few minutes, then remove from juice. set juice aside for later use. Chop clam meat into small pieces. Preheat oven to 400 degrees. 3 tbsp. olive oil 1/2 tsp. garlic powder 1/4 tsp. black pepper 1 tbsp. dry parsley 1 tbsp. cayenne pepper 1 tbsp. lemon juice 1 egg

In 1 quart bowl, mix all ingredients together with the clam meat except the clam juice. Mix well and gradually add the clam juice until it becomes the consistency of loose past. Take 12 half shells and clean them well. Pour equal mounts of batter in each shell, using all the mixture. Place in a large ceramic dish and bake for 20 minutes. Remove and serve. Makes 4 servings.