This one’s a winner. John’s brother Tom made it for a special dinner we had earlier in the month, and John decided to recreate it for potluck. It’s from a restaurant where Tom used to work.
2 dozen clams (you may have filling left over)
1 red onion, diced
1 red bell pepper, diced
bread, diced, cubed
3 slices bacon, half cooked and chopped
shredded cheddar (enough to top)
salt, pepper and Worchestershire sauce
Steam clams. While clams are steaming, fry up your bacon. Remove from pan – cook onion, pepper and bread in pan. Stir in crumbled bacon and about two tbsp Worchestershire sauce. Season filling with salt and pepper.
Rip off half of shell, and pack stuffing on top of the clam. Top with cheddar.
Bake or broil clams until mixture is browned and cheese is melted.