Clams Casino are delicious all year round. They can act as a great appetizer or even stand alone as it's own meal. What makes this recipe particularly special is that it can be made almost entirely out of Jersey fresh ingredients. We hope you enjoy this dish as much as we do!

50 Little-neck or Cherry-stone Clams (caught off the Jersey coast, of course)

1 Stick of butter

1 Large New Jersey fresh onion, finely minced

1 Large New Jersey fresh green pepper, finely minced

1 Large New Jersey fresh red pepper, finely minced

1 Stalk of New Jersey fresh celery, finely minced

1/2 Cup of Italian bread crumbs

1/2 Pound of bacon, cooked and cut into 50 small squares

8 oz. Block of Monterey Jack cheese ( or Pepper Jack) cut into 50 small squares

1 Teaspoon of Italian seasoning

2 Tablespoons of grated Parmesan cheese

1 Dash of hot sauce

Juice from half a lemon

1 Tablespoon of paprika

Steam open clams. Remove clam meat and use food chopper to mince. Reserve 1/2 of the shell from each clam, wash out and use for holding filling mixture. In frying pan, melt butter. Saute onion, green and red pepper, celery and garlic until tender and then add minced clams. Combine and then let the mixture cool slightly. In mixing bowl, stir together clam/vegetable saute with Italian seasonings, Parmesan cheese and hot sauce. Add bread crumbs slowly to, "tighten" mixture. Place cleaned clam shells onto baking sheet and fill each shell heaping with clam mixture. Take bacon square and place on top of mixture for each clam. Add Monterey Jack cheese square to each clam top. Squeeze lemon juice over all clams. Sprinkle paprika lightly, for added color, onto top of each clam. Place under hot broiler until cheese melts and bubbles brown. Let cool slightly.