I probably enjoy cooking more than almost anything.which is why I adore this site so much!! Nothing makes me more happy than to create a meal for family and friends to share together and ENJOY. I'm Becky and I live in Providence, Rhode Island. Broil clams until crumbs are toasted, and butter is melted and sizzling, about 3-4 minutes.The clams can be prepared up to this point, and them covered and refrigerated up to 4 hours until ready to broil. The breadcrumbs soak up the clam juices and bacon grease, so make sure to spoon up any of those precious crumbles that may have spilled out of the shell.Spread about ¼ tsp of seasoned butter on each clam, top with chopped bacon, and ½ tsp of breadcrumbs.
Line baking sheets or broiler pans with a crumpled large piece of foil – this allows you to press the shells into the foil so they are less likely to tip over.Slide a sharp knife under each clam to loosen it from the bottom shell.Once the clams are cool enough to handle, twist off the top shell and discard.Remember, the clams will be finished under the broiler, so don’t let them go too long in the pan after they begin to open!.Add a cup or so of water, cover, bring to a boil, and steam clams until their shells just begin to open.Please feel free to steam the clams in batches if they don’t all fit in your pan.Arrange the clams in your largest skillet in a single layer.Next, mix the softened butter, shallots, garlic, parsley, lemon juice, salt and cayenne until combined well.Drain excess fat, roughly chop, and set aside.
