Ingredients

• 40 littleneck clams, thoroughly washed
• 1/2 cup white wine
• 6 slices bacon, cut into thin slices crosswise
• 3/8 cup unsalted butter, softened
• 2 scallions, peeled, trimmed and thinly sliced
• 2 garlic cloves, peeled and finely chopped
• juice and zest from 1 lemon
• kosher salt
• fresh ground white pepper
• 1/2 cup toasted breadcrumb
• 1 small bunch parsley, stems removed, washed, dried and finely chopped

Instructions

1. Preheat oven to 375ºF.

2. Heat a large skillet and add the clams. Add the white wine and cook the clams over high heat until they open. Remove the clams from the skillet as they open using a pair of kitchen tongs, and gather them in a large bowl. Allow clams to cool for a few minutes and then twist off the top shells, leaving the clam "meat" in the bottom shells. Refrigerate until ready to cook.

3. Place the cut bacon in a skillet and cook until crispy. Drain on a paper towel and reserve the grease.

4. Place the butter in the bowl of a food processor and add the scallions, garlic, lemon zest and half of the lemon juice. Pulse to blend. Transfer the mixture to a bowl and season with salt and pepper to taste. Add the reserved bacon grease and the breadcrumbs and stir to blend. Place the breadcrumb mixture on a baking sheet and cook in the oven until golden brown and bubbling, 3-5 minutes. Taste and adjust the seasoning, if needed.

5. Remove the clams from the refrigerator and loosely mold some of the breadcrumb mixture into each shell so the clam body is somewhat covered. Arrange the clams in a single layer on a baking sheet and bake for 10 minutes. Broil for 1 minute, watching constantly so they don't burn. Remove from the oven and squirt with the remaining lemon juice. Top each clam with the bacon and parsley and serve immediately.

6. *Note: For safety reasons, discard any clams that are open before you cook them and any that are closed after you cook them.