Garlic Baked Clams

• 24 littleneck clams or Long Island oysters
• 1 chicken bouillon cube
• 1 tablespoon grated Parmesan cheese
• 4 tablespoons light olive oil
• 1/2 cup bread crumbs
• 2 bacon
• 6 garlic cloves chopped
• 1/8 cup dry white wine
• 1 cup clam juice
• paprika to taste
• lemon wedges for garnish

1. Shuck the little neck clams, reserve clam juice and leave clams "on the half shell", (if unfamiliar with opening clams, ask your fish market for assistance. Be sure to have them save the clam juice for you.)
2. Place clams on a broiler pan. Dissolve the chicken bullion cube in 1 cup of hot water and set aside.
3. Cut bacon into small pieces and brown in a frying pan, drain fat. Add olive oil and chopped garlic to bacon, cook for 2 more minutes. Add white wine, Parmesan cheese, clam juice and bread crumbs. Stir until mixed. Slowly stir in enough chicken broth to thoroughly moisten the mixture making an almost soupy consistency.
4. Place a teaspoonful of the mixture onto opened clams (distribute any leftover mixture on top of the clams) and sprinkle with paprika. Place under broiler 5 minutes or until nicely browned. Remove and serve with lemon wedges as garnish.

littleneck clams, chicken, parmesan cheese, light olive oil, bread crumbs, bacon, garlic, white wine, clam juice, paprika, lemon wedges

Taken from www.yummly.com/recipe/Garlic-Baked-Clams-1657446 (may not work)