Ingredients

• 1-2 clams per person (plus extra for stuffing)

• Large Cherrystones are ideal - each clam is roughly the size of a baseball

• 1 medium white onion

• 2 cloves of garlic

• 1 sprig of parsley

• 1 red pepper

• 1 yellow pepper

• Fresh juice of 1 lemon

• 2 Tbls. Butter

• 1 Tbls. Old Bay Season

• 4 small bag Oyster Crackers

Directions

ROCKS TOPPING

1. Preheat over to 350º F

2. Wash and Rinse clams In a Large pot add clams with 14 cups of white wine and let steam (you can also use water instead of wine) Steam clams in pot and let cool *discard any that do not open* Note: once steaming complete save some of the liquid to add to breadcrumb mixture to get a nice flavor and moisture Remove clam meat and let cool, once cooled rough chop into small pieces DO NOT DISCARD SHELLS YOU WILL NEED FOR PRESENTATION Rinse clams in collider after chopped to help remove any remaining sand and grit.

3. Rough Chop red peppers, yellow peppers, white onion, parsley and garlic In a separate pan saute garlic, parsley and white onion for 3 mins or until white onions are translucent. Add yellow peppers and red peppers and cook for 3 mins on medium/high heat. Add butter and old bay seasoning stir as butter is melting. Throw in crushed oyster crackers to medley. *note if the mixture is too dry add some of the reserved cooking liquid to the mixture.

4. Take chopped clam meat and mix with sauteed veg and spices - have fun and use your hands or a large spoon until thoroughly mixed together. H Take mixture and form into small ball that fits inside the CLAM SHELLS.
   

   Once shells are stuffed place on a baking tray and bake for 20 mins Take out of over after 20 mins - squeeze lemon juice and serve.