Step 1

Place the romaine in a large serving bowl.

Step 2

To a large pot or Dutch oven with a lid over medium-high heat, add the bacon and cook, stirring until the fat is rendered and the bacon browns and crisps, 7 to 10 minutes. (There’s no need to preheat the pan.)

Step 3

Add the panko and stir it into the bacon fat. Cook, stirring constantly, until the breadcrumbs turn light golden brown, about 1 minute. Using a slotted spoon, transfer the bacon and breadcrumbs to a bowl.

Step 4

Increase the heat to high. Add the clams, tomatoes and wine. Cover and cook, occasionally shaking the pot, 3 to 4 minutes. Peek inside the pot: Once the clams begin to open, uncover the pot and, using tongs, transfer them to the bowl with the romaine. Cook any clams that haven’t opened for another 2 minutes. If they still don’t open, discard them.

Step 5

Once the clams have been removed, boil the tomatoes and liquid in the pot until it reduces slightly, about 2 minutes.

Step 6

Remove from the heat, and pour the tomatoes and sauce over the clams and lettuce. Sprinkle with the bacon breadcrumbs and serve.