Stuffed Clams - cooking recipe

Ingredients

12 giant chowder clams or 24 large Cherrystone clams, opened, drained and chopped
1 c. fine toasted bread crumbs
1/4 c. finely chopped celery
1/4 c. finely chopped green pepper
1/4 c. finely chopped onion
1 Tbsp. lemon juice
2 Tbsp. clam juice from clams
dash of garlic salt
1 tsp. oregano
1/4 tsp. pepper
bacon pieces
lemon wedges

Preparation

Mix together bread crumbs, celery, green pepper and onion. Add lemon juice and clam juice and mix well.
Season with garlic salt, oregano and pepper and mix.
Add this mixture to the chopped clams.
Spoon into cleaned clam shells and top with bacon pieces. Bake at 350\u00b0 until bacon is crisp.
Serve with lemon wedges. Serves 8.