Ingredients
2 dozen cherrystone clams, well scubbed
1/2 cup finely chopped red or yellow bell peppers
1/2 cup finely chopped plum tomatoes
1/2 cup finely chopped green onion
1/4 cup chopped Canadian bacon or boiled ham
1/4 cup Frank’s® RedHot® Original Cayenne Pepper Sauce
2 tablespoons olive oil
2 tablespoons grated Parmesan cheese 

Directions
Place clams in large nonstick skillet; add 1/4 cup water. Cook, covered, 
over medium heat for 6 to 8 minutes or until clams begin to open; removing 
them to a dish as they open. Rinse clams under water to remove excess 
sand if necessary. Remove top shells; discard. With paring knife, loosen 
clam meat from bottom shell. Place clams in shallow ovenproof baking dish.
 
Preheat oven to 400ºF. Combine bell pepper, tomatoes, onion, bacon, 
Frank’s® RedHot® Sauce and oil in small bowl. Spoon about 1 tablespoon 
mixture over each clam. Sprinkle with cheese.
 
Bake clams for 10 minutes or until heated through. Makes 6 servings

Source:  peishellfish.com