Broil the clams until the crumbs are toasted and the butter is sizzling, about 3 to 4 minutes. Place a rack about 4 inches from the broiler element and preheat. (The clams can be prepared to this point, covered, and refrigerated, up to 4 hours before serving.) Evenly space the clams on the prepared baking sheet.
(The creases in the foil help keep the clams from tipping over.) 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. Once cooled off, add a scoop of the bell peppers mix over each of the clams. Pour enough of the Kosher salt to cover the bottom of an oven safe pan. Preheat your oven to 450☏ and place rack in middle position. Slide a knife under each clam to loosen it in the shell.Ĭrumple a large piece of aluminum foil and spread it out on a baking sheet. Remove the second frying pan from the heat and let cool off. When cool enough to handle, remove the top shells and discard. (Do this in batches if needed.) Set aside. Set aside.Īrrange 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. In a small bowl, stir together the butter, shallots, garlic, parsley, lemon juice, salt, and cayenne until combined. Cook the bacon in a medium skillet over medium heat until crisp.
