Here's Caleb's basic take on an all time favorite.  They are best enjoyed during football season after a morning of digging clams! 

Ingredients

• 2 dozen small-medium sized quahogs (small cherry stones or little necks)

• Half stick of butter

• Garlic

• Lemon 

• Pepper 

• Bread crumbs

• Bacon

• Parmesean cheese 

Cooking Instructions

• Open quahogs (can steam briefly for those novice shuckers!) remove top shell

• Mix room temperature butter with lemon juice, pepper and pressed garlic, mix until it becomes a paste

• Mix 3 parts bread crumb to 1 part parmesean cheese

• Cut bacon into 1/2 inch squares

• Place small piece of lemon, pepper, garlic butter in shell with clam meat

• Sprinkle bread crumb mixture over top

• Place bacon piece over bread crumbs

• Bake in preheated 400 degree oven until bacon is crispy and clams are bubbling

• Scoop and enjoy!