Place all of the clams on a baking sheet and top with approximately 1 rounded teaspoon of the breadcrumb and bacon mixture. Twist off the top layer of the clam shells and discard, slide a spoon underneath each attached clam to just loosen it from the bottom shell. Preheat oven to 450☏ and prepare the clams. Add in the crisped bacon, panko breadcrumbs, grated Parmigiana-Reggiano and chopped parsley, set aside.

Remove from the heat and swirl in the butter until it melts. Once all of the clams have opened and are removed, reduce the cooking liquid until very thick and jammy, approximately 5 minutes on high heat. Some clams will take longer than others to open so keep checking on them. Use tongs and remove with opened clams to another bowl.

Turn heat to high, cover and cook until all of the clams have opened, approximately 5-7 minutes depending on the size of the clams. Discard approximately 3/4 of the fat in the pan and turn the heat to medium low.Īdd in the diced shallots and sauté until softened, approximately 1 minute. You can stop short of cooking these, cover the tray, and store in the refrigerator for up to 1 day.In a medium pot render the bacon until crisp, use a slotted spoon to remove the bacon onto a paper towel lined tray. Top with parmesean cheese and return to oven for 1 minute. Stir remaining 1/4 cup parsley into bread crumbs, then sprinkle a generous amount on each clam.

Cook clams in a 450 ° oven until butter is melted.

Sprinkle a small amount of bacon bread crumbs on top of each clam and press gently to adhere (don't use all of the breadcrumbs).

Discard the top shell of each clam. Losen clams from the bottom shell transfer to baking sheet.

In a medium bowl, stir shallot-bacon mixture and 1/4 cup parsley into butter.

Uncover pan and cook liquid until jammy.

Transfer clams as they open to a large bowl.

Add wine and clams, cover, and cook until clams begin to open.

Stir in shallots, garlic, and red pepper flakes.

In a large saut é pan, cook 3 strips of diced bacon over medium heat until slighly browned and crisp.

Season with salt and pepper transfer to a bowl to cool.

Stir in bread crumbs to evenly coat in bacon fat, tossing until bread crumbs are lightly toasted.

In a large skillet, cook 7 strips of diced bacon over medium heat until crispy.

1/2 cup minced flat-leaf parsley, divided.

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