24 Cherrystone clams
1 large clove garlic, minced
4 tbsp. green pepper, chopped
8 tbsp. butter
1 tbsp. lemon juice
6 tbsp. seaoned bread crumbs
Preheat oven at 450°. Open clams, discard top shell, place clams in a shallow cooking pan. In medium saucepan, melt half the butter and saute garlic and green pepper 2-3 minutes. Add remaining butter, lemon juice and bread crumbs, mixing thoroughly. Put a teaspoonful of mixture on top of each clam and cook ten minutes.