Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Fine soft breadcrumbs |
| 2 teaspoons | Paprika |
| 2 tablespoons | Olive oil |
| 1 \N | Clove garlic, very finely |
| \N \N | Chopped |
| 3 \N | Dozen littleneck clams, on |
| \N \N | The half shell |
| 9 slices | Raw bacon |
| 1 \N | Lemon, cut into wedges |
Heat oven to 350 degrees. Toss together bread crumbs, paprika, olive oil and garlic. Place clams in a flat baking dish. Mount some of the bread crumb mixture on each clam. Cut bacon slices into quarters and place a piece on each clam. Bake 25 minutes, or until bacon is crisp. If desired, the clams may be served on a bed of heated rock salt. Serve with lemon wedges.