Clams Casino

• 12 hard-shell clams littlenecks scrubbed
• 2 Tbs. unsalted butter
• 1/2 cup finely chopped red bell pepper
• 1/3 cup finely chopped shallot
• 1/4 cup dry white wine
• 1/2 cup coarse fresh breadcrumbs
• 1/4 cup finely grating cheese
• 1/4 cup finely chopped fresh flat-leaf parsley
• 3 slices bacon, sliced crosswise 1/4 inch thick
• Lemon wedges, for serving
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• Position a rack in the center of the oven and heat the broiler on high.
  Arrange the clams on a heavy-duty rimmed baking sheet.
  
   Broil until they open, 5 to 7 minutes, removing each clam with tongs as it opens and transferring it to a clean rimmed baking sheet to cool. Once all the clams have opened, collect any spilled clam juice from the first baking sheet in a measuring cup.
• Pick up a clam; holding the bottom shell and keeping the clam level, twist off the top shell. 
• Arrange the opened clams on the baking sheet. Run a spoon underneath each clam to loosen it from its bottom shell. Distribute the reserved clam juice among the clams.
When the clams are cool enough to handle, discard the top shells:
Melt the butter in an 8-inch skillet over medium heat. 
 Add the bell pepper and shallot and cook, stirring occasionally, until softened, about 5 minutes
• Stir in the wine and cook until the liquid is reduced by half, about 2 minutes.
• Remove the skillet from the heat and stir in the breadcrumbs,cheese, parsley.
• Place mixture evenly on top of all clams and top with the bacon.
• Broil until browned, about 5 minutes.
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