Clams Casino Dip

(Makes enough for one party - and some for freezer)

1 - 1.5 cups chopped clams (I prefer Wegmans, at the seafood counter).
4 strips thick bacon, medium dice
1/2 red bell pepper, smaller dice
1/2 green bell pepper, smaller dice
1/2 yellow onion medium dice
2 cloves garlic, minced
1.5 block of softened Philly cream cheese
3/4 cup grated parm
1/4 cup clam juice (or more!)
Shots of hot sauce

In sautee pan, cook bacon over medium heat for about 5 minutes - don't brown it but make sure fat is cooked through . Add clams and cook for about another 5 minutes. Clams should become totally opaque.

Remove from stove and put into food processor. Let sit and cool a bit while you place - in same sautee pan - a bit of EVOO, the garlic, onion, and peppers. Sautee for about 4 - 5 min.

Pulse the bacon and clam mixture about 4 - 5 times. Pour into big mixing bowl.

Add in the veggies from the sautee pan and let sit to cool a little bit.

Add cream cheese, parm, hot sauce and clam juice. Taste it. See if it is clammy enough for you. If not, add more. Same for hot sauce.

You can refrigerate until ready to be used - place in small baking dish and bake until warm and bubbly (10 min at 375, roughly). The remaining will keep in the fridge for a bit, or you can put it in a freezer bag! Serve with crackers or homemade crostinis from a baguette.