Classic Clams Casino

One of my favorite appetizers! I usually make some leaving the bacon off, for me to eat ; >

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 dont 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 dont 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.

Spread about tsp of seasoned butter on each clam , top with chopped bacon , and tsp of breadcrumbs.

Arrange.

bacon, unsalted butter, shallots, garlic cloves, flat leaf parsley, fresh lemon juice, kosher salt, cayenne pepper, littleneck clams, breadcrumbs