Chop the onion, and bell pepper into a small dice

Slice the bacon slices about ⅛ of an inch thick.

place the butter, bacon, peppers, and onions into a medium sauce pan and cook on low heat for about 15-20 minutes.

Remove the pan from the heat and add the grated Romano, black pepper, Oregano (and always use dry, fresh oregano does not work as well) and the chopped parsley. Mix well.

Place into the refrigerator and stir it occasionally so all the ingredients stay well blended, until the butter has firmed back up. This will take at least 2 hours, so give yourself time.*

Take the clams out of the freezer, and rinse them in a bowl with running water for about 5 minutes.

Open your clams with the blade of a knife, just be careful!

Take a spoonful of the prepared Casino mix and make a nice mound of it on top of the clam, pressing it into the clam firmly with your hand. Repeat this process until all of the clams are stuffed.

Now place your clams in a casserole, there will be butter run off, so we don’t want that spilling into your oven.

Place the clams into a 375 degree oven for about 15 minutes, then finish for about 5 minutes under your broiler or until the bacon and tops begin to get nicely browned.