24 cherrystone clams
1-1.5 large clove garlic minced
2 tablespoons of green pepper, chopped
2 tablespoons of red pepper, chopped
6-8 tablespoons of butter or margarine
1 tablespoon of fresh lemon juice
6 tablespoons of seasoned breadcrumbs

Cooking Instructions

Preheat oven to 450.
Open clams, discard top shell.
Place clams in shallow cooking pan.
In medium saucepan melt half of
the butter and sauté garlic, green and
red peppers 2-3 minutes. Add remaining
butter, lemon juice and breadcrumbs.
Mixing thoroughly put a teaspoon
full of mixture on top of each clam,
and cooks for 10 minutes.

Serves 4.