Grandpa Jim is originally from New York City, but he has not only become a Pats fan but also cooks up some stuffies that would make any New Englander happy.

Ingredients

• I dozen Medium Sized Fresh Clams*

  (Substitute Four 6.5 Ounce Cans of Chopped Clams. Reserve clam juice.)

• 1 Tablespoon Olive Oil

• I Tablespoon Butter

• 1/4 Cup Finely Chopped Onion

• 1/4 Cup Finely Chopped Celery

• I Clove Minced Garlic

• 1/2 Cup Pahnko Bread Crumbs

• 3 Slices of Bacon

• 1/4 Teaspoon Oregano

• 1 Tablespoon Grated Parmesan

• Parsley

• Salt and Pepper to Taste

• Paprika

• Olive Oil

• Lemon

• Hot Sauce

*Grandpa Jim's Secret Ingredient: Add a couple of chopped oysters into the mix

Cooking Instructions

• In a small skillet, cook bacon until crisp over medium heat. Crumble, and set aside.

• For those who can't shuck their clams, try this technique. Wash clams. Place on a baking sheet. Heat in a preheated 350 degree F (175 degree C) oven for 1 to 2 minutes, or until clams open. Discard any that do not open. Remove meat from shells. Chop, and set aside.

• Add 1 tablespoon olive oil and butter to a small skillet, and place pan over medium heat. Add onion, celery, and garlic; saute until tender. Remove from heat, and cool.

• In a medium bowl, combine bread crumbs, bacon, oregano, cheese, sauteed vegetables, and chopped clams. Mix well adding clam juice to your desired consistency.

• Fill clam shells with mixture, and place on baking sheet. Sprinkle with parsley and paprika. Drizzle each filled shell with olive oil or a small tab of butter for the daring.

• Bake at 450 degrees F (230 degrees C) for 7 minutes.

• Serve with leman Slice and Hot Sauce