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Every Labor Day weekend the Cape May County Archery Association holds a fun shoot for members, their family and the public. The emphasis is on fun and family, not competition. Most members bring a covered dish. No one has ever left hungry. While all the dishes are great, two were, to me, outstanding. Jerry Gau's deviled clams and clams casino. You'd be hard put to find either dish any better at seafood restaurants. And that includes Bookbinders. Below is the recipe for his deviled clams. Truth be known, I like them better than our own deviled clams, Roadkill or deviled clams.
| 2 dozen top necks | Progresso Italian bread crumbs |
| celery seed | bacon |
| green pepper, diced |
Open and split in half the clams. Loosen the clam from its shell, then sprinkle celery seed to taste. Sprinkle green pepper on top. Add some water to the bread crumbs to soak up. Coat the clams with the bread crumbs, top with a piece of bacon and bake at 350° until the bacon is crisp.
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