Baked Clams

24 Cherry stone clams
.25 C water
3 slices bacon cut into small squares
.5 pound mushroom caps and stems finely minced
1.5 T finely chopped shallots
1/8 pound swiss gruyer cheese
2 T finely chopped parsley
1 small clove garlic minced
3/4 C fine fresh bread crumbs
1/2 C finely minced celery heart
2 T dry white wine
1 egg yolk
   salt and pepper to taste
1/2 C grated parmesian cheese
    lemon wedges

1. preheat oven to 400 degrees
2. wash clams well and place in kettle. add teh water cover, and steam
until open. let clams cool, remove from shells and chop them on a flat
surface. there should be about 2/3 cup chopped clams set aside. keep
24 clam shells.

3. cook the bacon in a large pan until crisp; do not burn, remove
   bacon and reserve; pour off all but 2 T of fat, add mushrroms and
   shallots to fat, stirring while musrooms are wilted. let cool

4. chop cheese into tiny cubes; add cheese, parsley, garlic, bread
   crumbs, celery, wine , and egg yolk to the mushroom mixture adn
   salt and pepper.

5. fill clam shells with mixture and sprinkle with parmesian cheese
   and top with bacon

6 - bake 10 minutes at 400 degrees