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Ingredients
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Clams
Topping (traditional breadcrumbs & bacon)
Method
Clams
- 1
Clean and purge clams
Rinse clams under cold running water. Discard any clams with cracked shells or that do not close when tapped. Soak clams in a large bowl of cold salted water (about 1 tbsp kosher salt per 4 cups water) for 20–30 minutes to purge grit; lift clams out rather than pouring them through a colander so sand stays behind.
- 2
Steam open clams
In a large wide pot or deep skillet with a tight-fitting lid, heat 1 tbsp butter and 1 tbsp olive oil over medium-high heat. Add half the minced shallot and one clove minced garlic and sweat 1–2 minutes until translucent (do not brown). Add the clams and pour in the white wine. Cover and steam for 4–6 minutes until most clams open. Remove clam shells that remain closed after 6 minutes (discard). Reserve clam cooking liquid by straining it through a fine sieve into a bowl. Carefully separate clams from their top shells, leaving each clam in the bottom shell for serving; set clams on a rimmed baking sheet or ovenproof platter. Reserve shells for presentation.
- 3
Reduce cooking liquid
Return the reserved cooking liquid to the pan and simmer over medium heat to reduce by about half (3–5 minutes) to concentrate flavor. Stir in lemon zest, remaining minced shallot and garlic, chopped red pepper, chopped parsley, salt and pepper. Remove from heat and let cool slightly.
Topping (traditional breadcrumbs & bacon)
- 4
Cook bacon and make topping
In a small skillet over medium heat, cook the finely diced bacon until crisp, about 6–8 minutes. Transfer bacon to a paper towel-lined plate and drain most fat, leaving about 1 tsp in skillet. Add the breadcrumbs to the skillet and toast briefly in the warm bacon fat for 1–2 minutes until golden, stirring constantly. Remove from heat and stir in grated Parmesan, melted butter, and the cooked bacon. Taste and adjust seasoning with a pinch of salt and some freshly ground black pepper.
- 5
Assemble clams
Preheat the broiler (or oven to 500°F / 260°C on high broil). Spoon about 1 tsp of the reduced wine–shallot mixture into each bottom clam shell (enough to moisten). Place one clam meat into each shell, then mound about 1 tbsp of the breadcrumb–bacon topping over each clam, pressing lightly so topping adheres. Scatter a little extra grated Parmesan over top if desired.
- 6
Broil until golden
Arrange filled clam shells on a rimmed baking sheet. Broil on the top rack about 4–6 inches from heat for 2–4 minutes until topping is golden and bubbling. Watch carefully to avoid burning. Remove from the oven and let rest 1–2 minutes.
- 7
Serve
Transfer clams to a serving platter. Sprinkle with remaining chopped parsley and a crack of fresh black pepper. Serve immediately with lemon wedges on the side and small forks or picks for easy eating. Pair with red or white wine as preferred.