12 frozen top neck clams (roughly 3 pounds), scrubbed
12 ounces bacon
1/3 cup finely chopped red bell pepper (about 1/2 small pepper)
1/2 cup finely chopped yellow onion (about 1/2 an onion)
1 clove garlic, minced
1 cup dry bread crumbs
2 tablespoons finely chopped fresh parsley
Place the frozen clams on a rimmed baking sheet on the counter until they start to open, about 30 minutes (see Recipe Note regarding food safety). Use your hands to fully open and separate the shell halves. Using a sharp knife, carefully cut the still-frozen clam meat from the shell, and then cut the meat in half. Place one half on each half shell. Drain the liquid off the baking sheet or move the clams to a clean baking sheet. Let the clams continue thawing on the counter while you prepare the topping, or you can let them finish thawing overnight in the fridge (loosely covered).
In a large skillet over low heat, cook the bacon until just starting to brown, but before it becomes crispy. Work in batches as needed and transfer to a plate. Once cooled, crumble the bacon. Drain 1/4 cup bacon grease into a measuring cup; discard the remaining bacon fat or save for another use.
Return the 1/4 cup grease to the skillet and increase the heat to medium. Add the onion, pepper, and garlic and sauté until the onions are translucent and the peppers are very soft, about 5 minutes.
In a large bowl, stir together the bread crumbs, parsley, crumbled bacon, and sautéed vegetables. Divide the bread crumb mixture among the clams, pressing it into a compact mound on top of each.
Place an oven rack on the second-highest position and turn on the broiler. Broil the clams on the baking sheet until the bread crumbs are browned, the bacon is crispy, and clams are just cooked, 3 to 5 minutes. Use tongs to transfer to a serving platter, and serve immediately.
Recipe Notes
- Food safety note: I've never had any food safety issues with thawing clams on the counter and cooking them right away, but if you're concerned or are serving these clams to people at greater risk for food-borne illnesses, follow the FDA guidelines: Thaw the clams on a loosely-covered sheet pan overnight in the fridge. The next day, your clams will have popped open and you can continue preparing the recipe as written.
- Make-ahead clams casino: The clams can be thawed and topped ahead of time and broiled when guests arrive.
- Do not cook the bacon until crispy. You want to get it partially cooked and ren