Shuck and drain clams and set aside. In a saute pan, combine melted butter, lemon juice, parsley, and hot pepper sauce over medium heat. Add onions and green and red peppers and saute until tender. Then add crushed crackers and mix until thoroughly combined. Spoon a small amount of mixture on top of littlenecks and then top with a piece of bacon. Bake for about 10 minutes, or until bacon is crispy. Garnish with parsley and lemon wedges.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Komes Rozes, Flo's Clam Shack, Middletown, RI