(The creases in the foil help keep the clams from tipping over.) Spread about a 1/4 teaspoon of the seasoned butter on top of each clam, top with some of the bacon, and about 1/2 teaspoon of the crumbs. Slide a knife under each clam to loosen it in the shell.Ĭrumple a large piece of aluminum foil and spread it out on a baking sheet. When cool enough to handle, remove the top shells and discard. (Do this in batches if needed.) Set aside. Set aside.Īrrange the clams in a single layer in a large skillet pan, cover, and steam over high heat until their shells just begin to open, about 5 to 8 minutes. In a small bowl, stir together the butter, shallots, garlic, parsley, lemon juice, salt, and cayenne until combined.

Cook the bacon in a medium skillet over medium heat until crisp.