These crispy, sunny and flavourful clams are a bacon-y delight.
7 ounces (198 g) bacon, finely diced
2 cups (470 ml) minced shallots
6 cloves garlic, minced
Salt and black pepper
1/2 cup (120 ml) white wine
12 cherry stone clams, purged and scrubbed
1 cup (240 ml) panko
Chopped flat leaf parsley, to garnish
Dried black lentils, to plate
Preheat the oven to 400° F (205 C)
In a large sauté pan over medium heat, cook the bacon until the fat has rendered and the bacon is crispy, two to three minutes.
Add the shallots and garlic and sweat until softened, eight minutes more—season with salt and pepper. Remove the pan from the heat and allow it to cool slightly.
Add wine to a large pot and bring to a boil. Place clams into the pot, cover and steam for three to four minutes.
Transfer opened clams to a plate to cool, re-covering the pan each time until all the clams have opened (discard any that refuse to open)
Pry the top shell off each clam and discard. Disconnect each clam from the bottom shell, then set each clam back into its bottom shell and transfer to a rimmed baking sheet filled with dry black lentils to level.
Spoon the cooled bacon-shallot mixture onto each clam. Top each clam with a generous sprinkling of panko.
Transfer the clams to the oven and bake until golden, five to six minutes.
Garnish clams with chopped parsley and serve immediately; set on a plate of black lentils to prevent them from moving around. Enjoy!