Step 1

Fill a large bowl or jar with very cold and heavily salted water. Scrub the clams well, then let them sit in the bowl for 30 minutes.

Step 2

Set the oven to high broil. Remove the clams from the water, taking care to not lift up the sand that has collected in the bottom of the bowl. Dry the clams, then spread them on a baking sheet.

Step 3

Broil the clams for about 5 minutes, or until the shells pop open. Remove from the oven, and allow them to cool enough to handle.

Step 4

Slide a shucking knife into each clam to separate the flesh from the top shell. Twist the knife to pry open the shell, and twist off the top of the shell using your hands. Try to reserve as much of the juices in the shell as possible. Repeat with the remaining clams. Set aside.

Step 5

Heat a skillet over medium heat, and add the diced bacon. Sauté the bacon for about 10 minutes, stirring occasionally, or until it is beginning to get crispy edges.

Step 6

Add the diced bell pepper and shallot, and sauté for 2 minutes. Transfer the bacon and peppers to a bowl using a slotted spoon. Reserve the bacon drippings.

Step 7

Mix together in a bowl the panko breadcrumbs, butter, garlic, 2 tablespoons of the chopped parsley, Parmigiano-Reggiano, Worcestershire sauce, wine, the juice of ½ the lemon, sea salt, and ground pepper.

Step 8

Spoon the breadcrumb mixture on top of each clam, and gently pack it down a bit with the back of the spoon or your hands. Place the clam back on the baking sheet. Repeat with the remaining clams. Spoon bacon and bell pepper mixture over the top of each clam, distributing evenly. Drizzle each clam with some of the bacon drippings for extra flavor.

Step 9

Set the oven to broil again, and prepare an oven-safe seafood platter, skillet, or baking dish by adding about a ½-inch layer of rock salt to the bottom. Spread the rock salt to make an even layer. Place the clams on top of the rock salt.

Step 10

Place the baking dish in the oven about 6 inches below the heating element, and broil on high for about 5 to 7 minutes, or until the breadcrumbs begin to brown.

Step 11

Remove the clams from the oven, garnish with remaining parsley, and serve immediately with lemon wedges cut from the remaining ½ lemon.