Review of last recipe - English Roast Chicken with Herbed Orange Stuffing (photo above) - The stuffing was quite good, although half of the recipe would have been ample to stuff the chicken.  The chicken was just okay; nothing special.

TODAY'S RECIPE - STUFFED CLAMS
Makes 4 dozen

24 large clams
1 cup (2 sticks) butter
1 large onion, diced
1 large green pepper, cored, seeded and diced (I will be using a red pepper; just my preference.)
3 celery stalks, diced
2 medium carrots, shredded
1 clove garlic, crushed
1 tbsp dried oregano
1 6 oz box garlic-onion croutons
12 slices bacon, cut into 3: pieces

Wash clam shells thoroughly under running water.   Pour water into vegetable steamer to a depth of 2" and place clams on rack.  Cover and steam until shells open; about 5 minutes.  Discard any that do not open.  Carefully transfer clams to work surface, reserving any liquid.  Chop clams coarsely.  Set aside.  Separate shells and clean each half thoroughly.  Let clam shells drain; pat dry.

Melt butter in heavy large skillet over medium-high heat.  Add onion, green or red pepper, celery, carrots, garlic and oregano and saute until vegetables are tender, stirring frequently; about 10 minutes.  Remove vegetables from heat and stir in clams and croutons.

Preheat broiler,   Pack 1 tbsp clam mixture into each half shell.  Top with bacon.  Broil until bacon is crisp.  Serve hot.