4 slices bacon, diced 1/4 inch
2 cloves garlic, minced
1/4 cup finely chopped onion
1/2 red pepper, finely chopped
1 tbs. chopped fresh parsley
1/2 cup roasted red peppers
1/2 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese
1/4 cup bread crumbs
1 pkg. 12 pieces Northern Chef® Frozen Clams on the Half Shell, thawed

In a fry pan over medium high heat cook the diced bacon for 3 to 5 minutes until just crisp. Drain bacon of excess fat leaving 2 tablespoons of bacon fat in the pan. Add the garlic, onion and pepper and saute for 3 to 5 minutes until tender. Add parsley and roasted red peppers and quickly bring to a boil Remove from the heat and season to taste with salt and pepper. Let cool slightly. In a bowl mix together the Parmesan cheese, mozzarella cheese and bread crumbs. Preheat over to 425 degrees F. Place thawed clams on a baking sheet evenly. Note: to keep clams from moving around place a layer of coarse salt on the baking sheet and then place the clams on top. Place a tablespoon of the bacon onion mixture on top of each clam, and then top each clam with the cheese and breadcrumb mixture. Place Clams Casino in the oven and bake for 8 to 10 minutes until the cheese is melted and golden brown. Remove from oven, let rest for 3 minutes and serve. Makes 24 hors d' oeuvres.