Stuffed Clams with Bacon

Stuffed Clams

2 cans (6.5 oz esch) chopped clams
1/3 C minced green pepper
1/2 C minced celery
1 1/2 C dry bread crumbs
1 C heavy cream or evaporated milk
2 eggs, beaten
1 Tbso butter (or margarine)
3 tsp prepared mustard
1 1/2 tsp salt
1 tsp pepper
6 clean clam or scallop shells
1/2 C Parmesan cheese
3 strips bacon, uncooked

Mix together the first ten ingredients - i.e., clams, green pepper, celery, bread crumbs, cream, eggs, butter,
mustard, salt, and pepper. Spoon this into shells, and back at 350 degrees F for 20 minutes.

Sprinkle Parmesan cheese over stuffing in shells and top each with 1/2 slice bacon. Return to oven and bake until bacon is crisp.

Makes 6 servings.