Classic Clams Casino

Directions

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