Deviled Clams

2 dozen cherrystone clams (or littleneck clams)

1/2 cup water

1/2 green bell pepper (minced)

1 small onion (minced)

3 tablespoons butter (melted)

1/2 cup dry breadcrumbs

1/2 teaspoon ground thyme

1/8 teaspoon Tabasco sauce

4 slices bacon (partially cooked and diced)

Garnish: minced fresh parsley, pinch of paprika, and lemon wedges

Scrub the clams thoroughly and then put them on a rack in a large kettle or stockpot with 2 inches of water in the bottom. Or put the clams right in the water. Cover and heat over medium-low heat for about 7 to 10 minutes, or until the clams open. Drain and discard any unopened clams. Open and separate the top and bottom shells. Slice a knife under the clams to remove them from the shell.  Rinse the shells and choose the 24 best looking shells for serving. Set the shells aside. Mince the clams with a knife or pulse a food processor and transfer to a bowl. In a skillet over medium heat, melt the butter. Add the green bell pepper and onion and cook until tender, stirring frequently. Add the bell pepper and onion to the minced clams along with the bread crumbs, ground thyme, and Tabasco sauce. Heat the broiler. Arrange the clam shell halves in a shallow baking pan; fill shells with the minced clam mixture and sprinkle each with diced bacon. Place under broiler and broil under medium heat until browned, about 5 to 10 minutes. Sprinkle with minced fresh parsley and paprika. Serve with lemon wedges.