DIRECTIONS
You can open your clams the old fashioned way or use my shortcut and place the thoroughly rinsed clams in the freezer for a minimum of one hour up to a week. The clams will open slightly which will allow you to easily open them without risking cutting your hand.
Preheat oven to 375° Fahrenheit.
Place sliced bacon and butter into a large sauté pan or pot and allow to cook for 3-4 minutes.
Add chopped bell peppers and onion and continue to cook over low heat for about 15 minutes.
Remove the pan from the heat and add the grated Romano cheese, bread crumbs, black pepper and oregano. Mix well.
Place casino mixture into the refrigerator to allow the fixture to firm up. Stir mixture occasionally so all the ingredients stay well blended.
This will take at least 2 hours, so give yourself enough time.
Open clams, running a knife under the clam to make sure it is unattached from the shell. Place the opened clams on a cookie sheet until ready to fill.
Remove casino mix from the refrigerator. Using a tablespoon add the prepared casino mix to the clam. Make a nice mound of it on top of the clam by pressing the casino mix into the clam firmly with your hand.
Repeat this process until all of the clams are stuffed.
Place the clams into a preheated 375 degree Fahrenheit oven for 15-20 minutes or until the bacon and tops begin to get nicely browned.
Remove carefully from the baking dish. Re-stuff clams with the mix that fell out if necessary.
Serve clams on a serving dish or on a bed of rock salt with lemons and parsley as a garnish.