1 doz. Littleneck clams
4 tbsp. red pepper, minced
3 tbsp. bread crumbs
4 tbsp. garlic butter (see below)
4 slices bacon
3 tbsp. Parmesan cheese, grated

Preheat oven to 450 degrees. Open clams; loosen meat from both top and bottom; then pour off liquid. Make garlic butter. Cook bacon until almost done but still soft; cut into 1 inch pieces. On each clam, put a teaspoon of garlic butter, a teaspoon of red pepper, a piece of bacon and cover with a mixture of bread crumbs and grated Parmesan. Serve with lemon wedges and warm French bread to dip into the garlic butter. Heat for 10 minutes.

GARLIC BUTTER:

Cream together:

1/2 c. butter
2 cloves minced garlic
1/4 c. minced shallots
1/4 c. minced parsley
2 tbsp. lemon juice
2 tbsp. white wine (optional)