Run knife blade between the shell and clam to fully detach the meat from the shell. Remove from oven and pry clam shells apart, keeping the clam in one part of the shell and discarding the other half. Place clams on a baking sheet and bake until they start to open slightly, about 5 minutes. Add lemon juice and reserved bacon fat mix until fully combined. Dice the remaining bacon and place in a medium bowl along with the crackers, breadcrumbs, bell peppers, shallot, garlic, parsley, smoked paprika and black pepper mix together.

Cut half of the bacon into 1-inch strips and set aside.

Transfer to paper towels to drain reserve the bacon fat.

Cook bacon in a skillet over moderate heat until lightly golden but not crisp, about 5 minutes.

Sprinkle on the fresh parsley, and serve hot with lemon wedges. Broil on high, about 8 inches from the heat, until the tops are browned and the edges of the bacon are crisp.

Divide the breadcrumb mixture evenly over the top of each clamshell, and top with one piece of bacon.

Spread the rock salt on a heatproof baking dish, and set the clams on top of the salt, pressing in slightly. Place the clam back into the deeper of the two shell halves.

Twist and pull the clamshells apart, and remove the clam.Allow the clams to cool until they can be handled. It’s critical to remove and drain the clams as soon as they open. Add clams, cover, and cook for about 5 minutes, or just until the shells open. Add about 2 inches of water to a Dutch oven, or other heavy pot with a tight-fitting lid, and bring to a rapid boil over high heat.Turn off the heat and stir in the breadcrumbs, Parmesan, black pepper, and salt. Add the garlic and cook for 1 minute more.

Add the red pepper to the bacon drippings in the skillet, and cook for 2 minutes.

Using a slotted spoon, transfer the bacon to a plate and reserve. Add the bacon and saute until cooked, but not quite crisp.

Heat butter in a skillet over medium heat.

2 tablespoons chopped flat leaf parsley.

1/8 teaspoon freshly ground black pepper.

3 tablespoon finely diced red bell pepper.

3 strips center-cut bacon, each sliced into 6 equal pieces (18 total).

18 medium-sized (about 2 1/2-inches) littleneck clams.

Clam casino recipes