1/4 cup Bacon, 1/4 inch (.6 cm) dice
2 tablespoons Shallots, minced
1 tablespoon Garlic, minced
1/4 cup Red bell pepper, 1/4 inch (.6 cm) dice
1/4 cup Green bell pepper, 1/4 inch (.6 cm) dice
1 teaspoon Flat-leaf parsley, minced
1 teaspoon Lemon juice
1/2 cup Unsalted butter, melted
1 cup Bread crumbs, dry
to taste Salt and black pepper
24 Littleneck or Cherrystone clams
as needed Rock salt
2 Lemons, cut in half, wrapped in cheesecloth
Preheat the oven to 400°F (205°C).
Cook the bacon over medium heat until fat is completely rendered and bacon is crisp.
Add the shallots, garlic, and peppers to the bacon and sauté over medium heat for approximately 2 to 3 minutes or until peppers are tender.
Add the parsley, lemon juice, butter, and bread crumbs; combine well and season to taste.
Cool the bread-crumb mixture, set aside.
Open the clams with a clam knife and discard the top half of the shell. Loosen the meat from the lower shell with the clam knife. Leave the clams in the shell. (Alternatively, steam the clams for about 5 minutes until their shells just begin to open. Set aside to cool. When cool enough to handle, remove the top shells and discard. Slide a knife under each clam to loosen it in the shell.)
Place the clams on a baking sheet and top each clam with 1 tablespoon (1/2 ounce, 15 ml) of the bread-crumb mixture.
Bake the clams until they are thoroughly cooked and the bread-crumb mixture is crisp, approximately 5 to 8 minutes.
To serve, place 6 clams on each warmed plate atop some rock salt to anchor it in place.
Garnish each portion with lemon half wrapped in cheesecloth.