Ingredients

24 small clams

3 slices bacon

2 tablespoons unsalted butter, softened

1 tablespoon minced shallots

1 large garlic clove, minced

1 teaspoon minced fresh parsley

1 teaspoon freshly squeezed lemon juice

1/8 teaspoon salt

Pinch cayenne pepper

¼ cup unseasoned dry breadcrumbs

Preparation

1. Place clams in a single layer in perforated steam tray(s). Transfer to steam oven and cook on CUSTOM or COOK mode until opened, about 5 minutes. When cool enough to handle, remove top shells and discard.

2. Meanwhile, cook bacon in a small skillet over moderate heat until crisp. After draining on a paper towel, crumble each piece. Set aside. In a small bowl, stir softened butter, shallots, garlic, parsley, lemon juice, salt, and cayenne pepper together. Set aside.

3. Crumple a large piece of aluminum foil and spread it out on a baking pan. (The creases in the foil help keep the clams from tipping over.) Arrange clams on pan. Distribute seasoned butter, then bacon, and finally breadcrumbs evenly among clams.

4. Preheat convection or speed oven on Maxi Broil or Broil. Transfer baking pan with clams close to oven's broiling element. Carefully broil until crumbs are toasted and butter is sizzling, about 3 to 4 minutes. Serve warm.