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1
Cook the bacon in a medium skillet over medium heat until crisp.
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2
Drain and chop fine.
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3
Set aside.
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4
In a small bowl, stir together the butter, shallots, garlic, parsley, lemon juice, salt, and cayenne until combined.
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5
Set aside.
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6
Arrange the clams in a single layer in a large skillet pan, cover, and steam over high heat until their shells just begin to open, about 5 to 8 minutes.
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7
(Do this in batches if needed.)
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8
Set aside.
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9
When cool enough to handle, remove the top shells and discard.
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10
Slide a knife under each clam to loosen it in the shell.
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11
Crumple a large piece of aluminum foil and spread it out on a baking sheet.
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12
(The creases in the foil help keep the clams from tipping over.)
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13
Spread about a 1/4 teaspoon of the seasoned butter on top of each clam, top with some of the bacon, and about 1/2 teaspoon of the crumbs.
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14
Evenly space the clams on the prepared baking sheet.
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15
(The clams can be prepared to this point, covered, and refrigerated, up to 4 hours before serving.)
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16
Place a rack about 4 inches from the broiler element and preheat.
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17
Broil the clams until the crumbs are toasted and the butter is sizzling, about 3 to 4 minutes.
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18
Serve warm.
