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1
Prepare the Clams In a large saucepan, combine the wine, celery, onion and carrot and bring to a boil.
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2
Add the clams, cover and steam over high heat until the clams open, 5 to 7 minutes; transfer the clams to a baking sheet to cool.
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3
Strain the liquid and reserve for another use.
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4
Prepare the Clams Working over a bowl to catch the juices, remove and discard the top shells of the clams.
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5
Arrange the clams on a baking sheet.
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6
Strain the clam juice through a cheesecloth-lined sieve and reserve 3 tablespoons.
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7
Make the Stuffing Preheat the oven to 350.
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8
Pulse the bread in a food processor until coarse bread crumbs form.
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9
Spread the bread crumbs on a baking sheet and toast until lightly golden and crisp, about 5 minutes.
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10
Transfer the bread crumbs to a medium bowl.
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11
Make the Stuffing Increase the oven temperature to 500.
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12
In a large nonstick skillet, cook the bacon, stirring occasionally, until golden and crisp, 5 to 6 minutes.
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13
Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain.
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14
Pour off the bacon fat from the skillet and add the olive oil, onion, red pepper, celery, garlic and thyme; cook over moderate heat, stirring occasionally, until softened, 7 to 8 minutes.
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15
Add the paprika and bacon and cook until fragrant, about 1 minute.
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16
Stir in the reserved 3 tablespoons of clam juice and cook until absorbed, about 2 minutes.
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17
Add the vegetable mixture to the bread crumbs and mix well; stir in the lemon juice, butter and parsley.
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18
Make the Stuffing Top each clam with a heaping tablespoon of the stuffing, gently pressing to help it adhere.
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19
Bake the clams until they are golden and crisp on top, about 10 minutes.
