30-35 littleneck clams
1 bottle of beer
½ lb. bacon
1 stick salted butter
10 large garlic cloves, chopped
1 ¼ cups Italian seasoned bread crumbs
2 cups panko breadcrumbs
1/3 cup fresh flat leaf parsley, chopped
1 lemon, zested and juiced
Scrub the clam shells under cold running water with a potato brush and place them all in one layer in a large frying pan with sides. Pour the beer over them, cover, and heat over medium high heat until they pop open. Take care to watch the pan so they don’t boil over and be sure to take them out as soon as they are opened and place on a cookie sheet lined with foil. Let cool and then remove the side of the shell that does not have the clam meat, reserving the other half with the meat inside. Strain the liquid in the pan through a fine sieve and set aside.
Preheat oven to 425 degrees and cook the bacon until almost done but not crisp. Remove and reduce the heat to 375 degrees.
Melt the butter in a large sauce pan and add garlic over medium heat. Sauté until fragrant and soft, about 3 minutes. Add the Italian and panko breadcrumbs, parsley, lemon juice, lemon zest, and 1 cup of the clam broth to the pan and mix well.
Top each clam with a small mound of stuffing, equally dividing the mixture between all clams. Top each clam with a small piece of the bacon.
Bake for 15-20 minutes until hot and lightly browned.
8 Ingredients or less