Clams Casino

24 Tuatua, thoroughly rinsed
225 g butter
8-10 slices bacon, thinly sliced
1 small orange bell pepper, small diced
1 small yellow bell pepper, small diced
1 white onion, small dice
½ cup Romano or Parmesan cheese, grated
¼ tsp SIDS SMOKEY BBQ RUB
2 tbsp parsley, finely chopped
1 tbsp dried oregano
¼ tsp New York Cut pepper
¼ cup bread crumbs, unseasoned

Place the thoroughly rinsed Tuatua in the freezer for a minimum of one hour up to a week. They will open slightly which will allow you to easily open them the remainder without risking cutting your hand.
Preheat oven to 190°C.
Place sliced bacon and butter into a large sauté pan or pot to cook for 3-4 minutes.
Add chopped bell peppers and onion and continue to cook over low heat for about 15 minutes.
Remove the pan from the heat and add the grated Romano cheese, bread crumbs, New York Cut pepper, chopped parsley, SIDS SMOKEY BBQ RUB and oregano. Mix well.
Place casino mixture into the refrigerator to allow the fixture to firm up. Stir mixture occasionally so all the ingredients stay well blended. This will take at least 2 hours, so give yourself time.
Open Tuatua, running a knife under the meat to make sure it is unattached from the shell. Place the opened Tuatua on a baking tray until ready to fill.
Remove casino mix from the refrigerator. Using a tablespoon add the Casino mix to the Tuatua. Make a nice mound of it on top of the Tuatua by pressing the casino mix into the Tuatua firmly with your hand.
Repeat this process until all of the Tuatua are stuffed.
Place the Tuatua into the oven for 15-20 minutes until the bacon and tops begin to get nicely browned.
Remove carefully from the baking dish. Re-stuff Tuatua with the mix that fell out if necessary.
Serve Tuatua on a serving dish or on a bed of rock salt with lemons and parsley as a garnish.