-
1
Preheat the oven to 350 degrees F.
-
2
Place the white wine and the clams in a wide pot with a lid over medium heat.
-
3
Allow the clams to steam until they open, approximately 10 minutes.
-
4
Discard any clams that do not open.
-
5
Remove the clams from the pot and once they are cool enough to work with, remove the meat from the shells.
-
6
Tear the shells in half and move the meat to 1 side of the shell and discard the other.
-
7
Place the thinly sliced bacon on a sheet pan and bake until crispy.
-
8
When they are cooled, crumble the slices individually between both hands, or chop them until they are in fine pieces.
-
9
See Cook's Note 1.
-
10
Preheat the broiler.
-
11
In a medium sized bowl, mix the bacon and all the remaining ingredients and check for seasoning.
-
12
Liberally top each clam with the bread crumb mixture and place them under a broiler until golden brown.
-
13
See Cook's Note 2.
-
14
Serve the clams warm.
-
15
Cook's Note 1: If you want a little extra flavor, save the drippings and add them in with the topping.
-
16
Cook's Note 2: Placing the clams on a bed of large granules of salt will help keep them steady in their shells while cooking.
