Chesapeake bay deviled clams

Ingredients

• 2 dozen cherrystone clams
• ½ cup water
• ½ green pepper, minced
• 1 small onion, minced
• 3 tablespoons butter or margarine
• ½ cup bread crumbs
• ½ teaspoon each dried thyme and marjoram
• 1/8 teaspoon hot pepper sauce
• 3 slices uncooked bacon, minced
• Parsley, lemon juice, paprika

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Preparation

• Scrub clams with brush. Put on rack in kettle with the water. Cover and heat gently until clams open.
• Remove clams from kettle; reserve liquid. Remove clams from shells. Separate shells and save.
• Chop clams with knife or food chopper. Cook green pepper and onion in butter for 2 minutes.
• Add clams, crumbs and seasonings. Scoop mixture into as many clam shells as it will fill.
• Put the filled half shells on a cookie sheet and sprinkle each with minced bacon.
• Brown under broiler under medium heat for 10 to 12 minutes.
• Sprinkle with minced parsley.
• Serve with small cups of any remaining clam broth, reheated with a dash of lemon juice and a little paprika.