Prep 0 mins
Cook 45 mins
Chef Alex Guarnaschelli
- 40 littleneck clams, thoroughly washed
- 1⁄2 cup white wine
- 6 slices bacon, cut into thin slices crosswise
- 3⁄8 cup unsalted butter, softened
- 2 scallions, peeled, trimmed and thinly sliced
- 2 garlic cloves, peeled and finely chopped
- juice and zest from 1 lemon
- kosher salt
- fresh ground white pepper
- 1⁄2 cup toasted breadcrumb
- 1 small bunch parsley, stems removed, washed, dried and finely chopped
- Preheat oven to 375ºF.
- Heat a large skillet and add the clams. Add the white wine and cook the clams over high heat until they open. Remove the clams from the skillet as they open using a pair of kitchen tongs, and gather them in a large bowl. Allow clams to cool for a few minutes and then twist off the top shells, leaving the clam "meat" in the bottom shells. Refrigerate until ready to cook.
- Place the cut bacon in a skillet and cook until crispy. Drain on a paper towel and reserve the grease.
- Place the butter in the bowl of a food processor and add the scallions, garlic, lemon zest and half of the lemon juice. Pulse to blend. Transfer the mixture to a bowl and season with salt and pepper to taste. Add the reserved bacon grease and the breadcrumbs and stir to blend. Place the breadcrumb mixture on a baking sheet and cook in the oven until golden brown and bubbling, 3-5 minutes. Taste and adjust the seasoning, if needed.
- Remove the clams from the refrigerator and loosely mold some of the breadcrumb mixture into each shell so the clam body is somewhat covered. Arrange the clams in a single layer on a baking sheet and bake for 10 minutes. Broil for 1 minute, watching constantly so they don't burn. Remove from the oven and squirt with the remaining lemon juice. Top each clam with the bacon and parsley and serve immediately.
- *Note: For safety reasons, discard any clams that are open before you cook them and any that are closed after you cook them.