CLASSIC CLAMS CASINO

Steps:

• Cook the bacon in skillet until crisp.
• Drain excess fat, roughly chop, and set aside.
• Next, mix the softened butter, shallots, garlic, parsley, lemon juice, salt and cayenne until combined well.
• Arrange the clams in your largest skillet in a single layer.
• Please feel free to steam the clams in batches if they don't all fit in your pan.
• Add a cup or so of water, cover, bring to a boil, and steam clams until their shells just begin to open.
• 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!
• Once the clams are cool enough to handle, twist off the top shell and discard.
• Slide a sharp knife under each clam to loosen it from the bottom shell.
• 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.
• Spread about ¼ tsp of seasoned butter on each clam, top with chopped bacon, and ½ tsp of breadcrumbs.
• Arrange clams on baking sheet.
• The clams can be prepared up to this point, and them covered and refrigerated up to 4 hours until ready to broil.
• When ready to serve, preheat broiler.
• Broil clams until crumbs are toasted, and butter is melted and sizzling, about 3-4 minutes.
• Serve warm.