INGREDIENTS

For the bacon bread crumbs: 

• 7 strips of bacon, finely diced
• 1.5 cups panko bread crumbs
• salt and pepper, to taste

For the clams:

• 3 strips of bacon, finely diced
• 3 large shallots, minced
• 3 cloves garlic, minced
• pinch of red pepper flakes
• 1/4 cup dry, white wine
• 100 CAF middleneck clams
• 1/2 cup minced flat-leaf parsley, divided
• 2 sticks unsalted butter, softened
• salt and pepper, to taste
• shredded parmesean
• lemon wedges for serving

DIRECTIONS

For the bacon bread crumbs:

• In a large skillet, cook 7 strips of diced bacon over medium heat until crispy.
• Stir in bread crumbs to evenly coat in bacon fat, tossing until bread crumbs are lightly toasted.
• Season with salt and pepper; transfer to a bowl to cool.

For the clams: 

• In a large sauté pan, cook 3 strips of diced bacon over medium heat until slighly browned and crisp.
• Stir in shallots, garlic, and red pepper flakes. Cook until shallots have softened. 
• Add wine and clams, cover, and cook until clams begin to open. Transfer clams as they open to a large bowl.
• Uncover pan and cook liquid until jammy. 
• In a medium bowl, stir shallot-bacon mixture and 1/4 cup parsley into butter. 
• Discard the top shell of each clam. Losen clams from the bottom shell; transfer to baking sheet. 
• Pack the clam butter over each clam. 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).  
• Cook clams in a 450° oven until butter is melted. Stir remaining 1/4 cup parsley into bread crumbs, then sprinkle a generous amount on each clam. Top with parmesean cheese and return to oven for 1 minute. 
• Serve immediately with lemon wedges.