Clams Casino, Wellfleet-style

INGREDIENTS

• 2 Tbsp. shallots, minced
• 1 clove garlic, finely minced
• 2 Tbsp. olive oil
• 3 slices bacon*
• 1 Tbsp. parsley, chopped
• 2/3 c. fine bread crumbs made from homemade-style white bread
• 2 Tbsp. freshly squeezed lemon juice
• 3 dozen littleneck clams
• freshly ground pepper 

1. Preheat the broiler.
2. Make the topping. Cook the bacon in a heavy skillet over moderate heat until it is crisp. Let drain on paper towels and then crumble. Discard the fat in the pan and wipe the pan clean. Sauté the garlic and shallots in 1 Tbsp. of olive oil for a few minutes until translucent, but not brown. Turn off heat, add the crumbled bacon, bread crumbs, parsley and lemon juice.
3. Open the clams and loosen them from the shell. Place them on the half-shell on a broiler tray on a sheet of crumpled aluminum foil. Spoon a bit of the topping on each clam. Drizzle with a few drops of olive oil and add a grind some freshie pepper. Broil, about 3" from the element, for 3 minutes or until lightly browned.

* This dish is also great without the added bacon.