12 Little Neck clams, split
¼ cup butter
¼ cup of extra virgin olive oil
1 clove garlic, minced
½ red pepper, finely chopped
½ green pepper, finely chopped
2 tbsp fresh parsley, finely chopped
2 tsp fresh lemon juice
1 tsp dried oregano
Preheat the oven to 425°.
In a saucepan combine the butter, olive oil, red pepper, green pepper, garlic, parsley, oregano and lemon juice. Cook until the vegetables are tender.
Spoon the mixture onto each clam and top with a small piece of bacon.
Bake for 8-10 minutes or until the bacon is crisp.