Rhode Island Stuffed Clams Recipe

8 large (4"" or better) Quahogs, shucked and coarsely chopped, reserve liquid and Shells
1 medium Onion, coarsely chopped
1/2 Green Bell Pepper, coarsely chopped
3 tbsp. Margerine or Butter
1 1oz. Jar Pimento, chopped
6 slices white bread, crumbled
6 oz. Monterey Jack-Jalopeno Cheese, coarsely chopped
Salt and Black Pepper to Taste
Tobasco to Taste
1 Lemon
2 Tbsp. Margerine or Butter

Saute Onions and Green Pell Pepper in butter until Onions are Transparent, but not brown. Combine Crumbled Bread, Clam Liquor, Chopped Clams and Pimento together, stir into Onion-Pepper mixture and blend well. If dry, add bottled clam juice or white wine. Gently fold in pieces of Jalopeno Cheese, Salt and Pepper and tobasco to taste. Spoon mixture back into shells, squeeze lemon over all and top each shell with dash of butter. Bake at 350 degrees until heated through and slightly browned on top.