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1
Cook the bacon in skillet until crisp.
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2
Drain excess fat, roughly chop, and set aside.
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3
Next, mix the softened butter, shallots, garlic, parsley, lemon juice, salt and cayenne until combined well.
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4
Arrange the clams in your largest skillet in a single layer.
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5
Please feel free to steam the clams in batches if they don't all fit in your pan.
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6
Add a cup or so of water, cover, bring to a boil, and steam clams until their shells just begin to open.
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7
Remember, the clams will be finished under the broiler, so don't let them go too long in the pan after they begin to open!
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8
Once the clams are cool enough to handle, twist off the top shell and discard.
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9
Slide a sharp knife under each clam to loosen it from the bottom shell.
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10
Line baking sheets or broiler pans with a crumpled large piece of foil - this allows you to press the shells into the foil so they are less likely to tip over.
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11
Spread about 1/4 tsp of seasoned butter on each clam, top with chopped bacon, and 1/2 tsp of breadcrumbs.
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12
Arrange clams on baking sheet.
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13
The clams can be prepared up to this point, and them covered and refrigerated up to 4 hours until ready to broil.
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14
When ready to serve, preheat broiler.
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15
Broil clams until crumbs are toasted, and butter is melted and sizzling, about 3-4 minutes.
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16
Serve warm.
