cups fine soft bread crumbs
littleneck clams, in half shell
strips bacon, coarsely chopped
tbsp olive, or salad oil
small clove garlic, very finely chopped
Heat oven to 350 degrees Farenheit. In bowl, combine bread crumbs, 1 1/2 tsp paprika, salt, oil and garlic. Arrange clams in half shell in shallow baking dish Spoon some of crumb mixture on each clam. Sprinkle each clam with some of the chopped bacon; sprinkle lightly with additional paprika. Bake, uncovered, about 25 minutes, until bacon is crisp. Serve with lemon wedges. Makes 6 servings. 5OTE: THERE ARE 2 GENERAL VARIETIES OF CLAMS: SOFT-SHELL CLAMS - SMALL AND OVAL IN SHAPE, USED PRIMARILY FOR STEAMING. HARn-SHET.L CLAMS LARGE AND ROUNDED, USED FOR CHOWDER AND OFTEN SERVED RAW OH THE HALF SHELL THEY ARE AVAILABLE ALONG BOTH SEACOASTS.