Baked Clams with Bacon — tastebook.com

I am a big fan of recipes that require a little cooking in advance so I can take off my apron and enjoy time with friends and family. This recipe lets me do just that: The clams get prepped ahead of time and then baked at the last minute. Try it with mussels as well, for something a little different. 20 medium littleneck clams, thoroughly scrubbed or all sand and grit ¼ cup dry white wine 4 slices bacon, cut into thin slices crosswise 4 tablespoons (½ stick) unsalted butter, at room temperature 2 scallions (green and white parts), thinly sliced 2 medium garlic cloves, finely chopped Grated zest and juice of 1 lemon Kosher salt and white pepper ½ cup plain dried bread crumbs 1 small bunch curly parsley, leaves finely chopped (1 heaping tablespoon)

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