Yield: 24 clams
2 slices bacon, finely chopped
3 Tbsp. butter, softened
1 clove garlic, minced
2 Tbsp. breadcrumbs, preferably panko
2 Tbsp. Italian parsley, minced
1 Tbsp. lemon juice
1 tsp. fresh thyme leaves, minced
¼ cup Parmigiano-Reggiano, grated
24 each clams on the half shell
Oven Temperature: 550-580 degrees
Flame Height: 4
Place the bacon in a large sauté pan and cook in the center of the oven until crisp. Drain on paper towels. Pour off the bacon grease from the pan.
Add the butter to the sauté pan along with the garlic and place in the doorway of the oven just for 30 seconds or so until it melts. Transfer mixture to a bowl and add the breadcrumbs, parsley, lemon juice and thyme. Stir in the cheese and then fold in the bacon bits.
Line a shallow baking pan or sheet pan with rock salt. Heat pan in front of the flame for 5 minutes. Nestle the clams in the salt so that they won't tip over. Quickly top each clam with 1/2 teaspoon or so of the butter mixture. Place the pan in front of the flame for about a minute or until bubbly and golden brown.