Clams Casino 5 Steps
In a medium pot render the bacon until crisp, use a slotted spoon to remove the bacon onto a paper towel lined tray. Discard approximately 3/4 of the fat in the pan and turn the heat to medium low.
Add in the diced shallots and sauté until softened, approximately 1 minute. Add in the white wine and the clams. Turn heat to high, cover and cook until all of the clams have opened, approximately 5-7 minutes depending on the size of the clams. Use tongs and remove with opened clams to another bowl. Some clams will take longer than others to open so keep checking on them.
Once all of the clams have opened and are removed, reduce the cooking liquid until very thick and jammy, approximately 5 minutes on high heat. Remove from the heat and swirl in the butter until it melts. Add in the crisped bacon, panko breadcrumbs, grated Parmigiana-Reggiano and chopped parsley, set aside.
Preheat oven to 450°F and prepare the clams. Twist off the top layer of the clam shells and discard, slide a spoon underneath each attached clam to just loosen it from the bottom shell.
Place all of the clams on a baking sheet and top with approximately 1 rounded teaspoon of the breadcrumb and bacon mixture.. Bake in the oven until crumb topping has browned and clams are warmed through, approximately 3-5 minutes. Serve immediately with lemon wedges to garnish.