Ingredients:

  • 24 medium Fresh Clams (Littleneck or Cherrystone)
  • 2 cups Coarse Rock Salt
  • 4 slices Thick-Cut Smoked Bacon, diced
  • 3 Tbsp Unsalted Butter, divided
  • 1/4 cup Red Bell Pepper, very finely diced
  • 1 small Shallot, finely minced
  • 2 cloves Garlic, finely minced
  • 1/2 cup Panko Breadcrumbs
  • 2 Tbsp Fresh Parsley, finely chopped
  • 1 tsp Dried Oregano
  • Pinch to 1/4 tsp Red Pepper Flakes
  • 1 Tbsp Fresh Lemon Juice
  • 1/2 tsp Worcestershire Sauce
  • Salt and Black Pepper, to taste

Instructions:

  1. Prepare the Clams: Scrub the clams thoroughly under cold running water. Shuck the clams, reserving the clam meat in the deep half of the shell and discarding the top shell. If shucking is difficult, steam the clams for 2-3 minutes until they barely pop open, then remove the top shell.
  2. Cook the Topping Base: Cook the diced bacon in a small frying pan over medium heat until crisp. Remove the bacon and set aside, reserving 1 tablespoon of the rendered bacon fat in the pan. Add 2 tablespoons of butter, diced red pepper, and shallot. Sauté for 3–4 minutes until softened. Stir in the minced garlic and cook for 30 seconds, then remove from heat.
  3. Mix the Topping: In a mixing bowl, combine the cooked bacon, the sautéed pepper mixture, Panko breadcrumbs, parsley, oregano, red pepper flakes, lemon juice, Worcestershire sauce, salt, and pepper. Mix thoroughly until the breadcrumbs are moistened by the fat and butter.
  4. Assemble the Clams: Spread the coarse rock salt evenly across a rimmed baking sheet to create a stable bed. Arrange the prepared clams on the salt bed. Spoon a generous mound of the topping mixture onto each clam, gently pressing it down. Dot each topping with a tiny piece of the reserved 1 tablespoon of butter.
  5. Bake: Preheat your broiler to high. Place the sheet pan about 6-8 inches (15–20 cm) below the heat source. Broil for 4–6 minutes, watching carefully. The clams are done when the topping is golden brown and bubbling merrily, and the clam meat is opaque.
  6. Serve: Carefully remove the hot clams to a serving platter and serve immediately with extra lemon wedges.