Clams Casino

• 3 slices bacon (about 2 ounces)
• 1/4 cup unsalted butter, softened
• 2 tablespoons minced shallots
• 2 large garlic cloves, minced
• 2 teaspoons minced fresh flat-leaf parsley leaves
• 2 teaspoons freshly squeezed lemon juice
• 1/4 teaspoon kosher salt
• Pinch cayenne pepper
• 36 little neck or cherrystone clams, scrubbed
• 1/2 cup sourdough breadcrumbs
• Copyright 2001 Television Food Network, G.P. All rights reserved.

1. Cook the bacon in a medium skillet over medium heat until crisp.
2. Drain and chop fine.
3. Set aside.
4. In a small bowl, stir together the butter, shallots, garlic, parsley, lemon juice, salt, and cayenne until combined.
5. Set aside.
6. Arrange the clams in a single layer in a large skillet pan, cover, and steam over high heat until their shells just begin to open, about 5 to 8 minutes.
7. (Do this in batches if needed.)
8. Set aside.
9. When cool enough to handle, remove the top shells and discard.
10. Slide a knife under each clam to loosen it in the shell.
11. Crumple a large piece of aluminum foil and spread it out on a baking sheet.
12. (The creases in the foil help keep the clams from tipping over.)
13. Spread about a 1/4 teaspoon of the seasoned butter on top of each clam, top with some of the bacon, and about 1/2 teaspoon of the crumbs.
14. Evenly space the clams on the prepared baking sheet.
15. (The clams can be prepared to this point, covered, and refrigerated, up to 4 hours before serving.)
16. Place a rack about 4 inches from the broiler element and preheat.
17. Broil the clams until the crumbs are toasted and the butter is sizzling, about 3 to 4 minutes.
18. Serve warm.

bacon, unsalted butter, shallots, garlic, parsley, freshly squeezed lemon juice, kosher salt, cayenne pepper, neck, sourdough breadcrumbs, television

Taken from www.foodnetwork.com/recipes/food-network-kitchens/clams-casino-recipe.html (may not work)