Ingredients:

  • 12 large littleneck clams (about 1.5 pounds or 680 grams)
  • 4 strips of bacon, chopped (about 4 ounces or 113 grams)
  • 1 cup (100 grams) of fresh breadcrumbs
  • 1 tablespoon (15 ml) olive oil
  • 2 tablespoons (30 grams) unsalted butter, melted
  • 2 tablespoons (30 grams) grated Parmesan cheese
  • 2 tablespoons (30 ml) dry white wine
  • 1 tablespoon (15 grams) minced garlic (about 2-3 cloves)
  • 2 tablespoons (10 grams) fresh parsley, chopped
  • 1 teaspoon (5 grams) lemon zest
  • Salt and pepper to taste

Instructions:

  1. Rinse clams under cold water; scrub shells to remove any grit.
  2. Open clams using a shucking knife; discard the top shell and place the bottom shell in a baking dish.
  3. In a skillet, cook chopped bacon over medium heat until crispy; remove bacon and drain on paper towels, reserving drippings.
  4. In the same skillet with the bacon drippings, add olive oil, garlic, and cook for 1-2 minutes until fragrant.
  5. Combine cooked bacon, breadcrumbs, melted butter, Parmesan, white wine, parsley, lemon zest, salt, and pepper in a mixing bowl.
  6. Spoon the filling mixture generously onto each clam shell.
  7. Preheat the oven to 375°F (190°C).
  8. Bake clams for 12-15 minutes until tops are golden brown and filling is heated through.
  9. Garnish with extra parsley and lemon wedges, and enjoy immediately!