Instructions: In a small skillet cook bacon until crisp. Remove bacon and reserve. Add green pepper, red pepper, and garlic to bacon drippings; cook 5 to 6 minutes or until tender. Return bacon to pan; stir to combine. Meanwhile, in small bowl combine Munster cheese and parsley.

Place 1 teaspoon vegetable mixture over each clam in shell. Squeeze lemon juice over clams. Sprinkle clams with cheese and parsley mixture. Chill about 1 hour.

Arrange clams, open-side up, in center of cooking grate. Grill 8 to 10 minutes.

This recipe yields 9 servings.

Comments: To check clams for freshness, put them in a sink full of water. Discard any broken clams, ones that float, or ones that do not snap shut or remain tightly closed when touched.

To shuck clams, firmly hold a clam upright, hinge-side down, on a pot holder. Place the sharp side of a clam knife (straight-sided knife with a blunt, rounded four-inch blade and a two-inch handle) between the shells. Then place shell in palm of hand (you may want to wear an oven mitt). Pull the blade through the seam to sever the clams muscle. Force the clam open, being careful not to spill any of its juices, as they add great flavor to this recipe. Run the knife along the top shell to free the meat. Break the top shell off by twisting it; discard top shell.

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