Broiled Green Clams

• 2 dozen littleneck clams on the half shell
• 3 ounces bacon, about 6 strips
• 1 1/2 cups stale crustless sourdough bread, diced
• 1/4 cup chopped red onion
• 1 medium-large jalapeno, seeded and chopped
• 1/4 cup, packed, flat-leaf parsley
• Leaves from 4 branches fresh thyme
• 1 lemon, zest grated, the rest in wedges

1. Arrange clams on a foil-lined baking sheet with sides.
2. Fry bacon until crisp.
3. Drain and cut in pieces.
4. Place bread, onion, jalapeno, parsley, thyme, lemon zest and bacon in a food processor and let it rip for a good few minutes, scraping down sides once or twice, until everything is uniformly combined and bread crumbs are quite finely ground.
5. Heat broiler.
6. Cover each clam with crumb mixture, patting it on top.
7. Place clams under broiler, fairly close to the heat source, until browned on top, about 5 minutes.
8. Serve with lemon wedges.

littleneck clams, bacon, bread, red onion, jalapeno, parsley, thyme, lemon

Taken from cooking.nytimes.com/recipes/1014843 (may not work)