Divide the bread crumb mixture among the clams, pressing it into a compact mound on top of each.īroil the clams until the bread crumbs are browned, the bacon is crispy, and clams are just cooked, 3 to 5 minutes. Transfer to a large bowl.Īdd the bread crumbs, parsley, and crumbled bacon, and stir to combine.
Drain off all but 1/4 cup of the bacon grease from the skillet discard the remaining bacon fat or save for another use.Īdd the onion, pepper, and garlic to the skillet and sauté over medium heat until the onions are translucent and the peppers are very soft, about 5 minutes. Once cooled, crumble the bacon into small pieces. Transfer to a paper towel-lined plate to drain. Working in batches, place the bacon in a large skillet over low heat and cook until just starting to brown but before it becomes crispy.
Let the clams continue thawing on the counter while you prepare the topping, or you can let them finish thawing overnight in the fridge. Drain the liquid off the baking sheet or transfer the clams to a clean baking sheet. Using a sharp knife, carefully cut the still-frozen clam meat from the shell, and then cut the meat in half. Use your hands to fully open and separate the shell halves. Meanwhile, place the frozen clams on a rimmed baking sheet on the counter until they start to open, about 30 minutes. Arrange an oven rack to the second-highest position and turn on the broiler.
