Ingredients 24 littleneck clams, scrubbed clams
1 cup water
2 tablespoons unsalted butter
2 cloves garlic, minced
1/4 cup finely chopped parsley
1/2 cup panko breadcrumbs
Instructions Put the clams in a pot with the water. Put a cover on the pot. Steam the clams open over medium-high heat (just until the shells open; discard any clams that do not open). Drain the liquid from the pot. When cool enough to handle, twist off and discard the top half of the shell.
Blend together the butter, garlic, parsley and breadcrumbs. top each clam with some of the breadcrumb mixture. Arrange the clams on a sheet pan and broil until the tops are lightly brown, no longer than 3-4 minutes. Serve with lemon wedges.
Prepare the baked clams as above. Just before putting under the broiler, top each clam with a small piece of bacon.