Transfer the bacon and peppers to a bowl using a slotted spoon. Add the diced bell pepper and shallot, and sauté for 2 minutes.Sauté the bacon for about 10 minutes, stirring occasionally, or until it is beginning to get crispy edges. Heat a skillet over medium heat, and add the diced bacon.Try to reserve as much of the juices in the shell as possible. Twist the knife to pry open the shell, and twist off the top of the shell using your hands. Slide a shucking knife into each clam to separate the flesh from the top shell.Remove from the oven, and allow them to cool enough to handle. Broil the clams for about 5 minutes, or until the shells pop open.Dry the clams, then spread them on a baking sheet.

Remove the clams from the water, taking care to not lift up the sand that has collected in the bottom of the bowl. Scrub the clams well, then let them sit in the bowl for 30 minutes. Fill a large bowl or jar with very cold and heavily salted water.Transfer the clams to the oven and broil them for 2 to 3 minutes, or until the crumbs are golden brown. If you have any breadcrumbs left they can be frozen for up to 6 months. Then sprinkle each clam with 1 to 2 teaspoons of the bread crumbs - enough to cover. Using a small spoon, top each clam with about 1/2 teaspoon of the bacon mixture. Transfer the the clams (in their bottom shells) to a baking sheet. Remove the top shell of each clam and discard. Add the clam juice and continue to cook until thick, about 2 to 3 minutes. Remove from the heat and swirl in 1 tablespoon of cold butter. Add the shallots, red bell pepper, remaining garlic, and crushed red pepper, and cook for 2 minutes longer. In a medium sauté pan over medium heat, cook the bacon and proscuitto for 2 minutes. Strain the broth through a fine mesh sieve and set aside. Using tongs or a slotted spoon, transfer the clams to a bowl to cool. Place the lid on the pan, increase the heat to medium-high and cook the clams until they all open, 3 to 4 minutes. When hot, add 2 teaspoons the garlic, white wine, thyme sprigs and the clams. In a large, high sided sauté pan with a lid over medium heat add the remaining 1 tablespoon of the melted butter and olive oil. In a small bowl, combine the bread crumbs with 1 tablespoon olive oil, 1 tablespoon of the melted butter, Parmesan, 1 tablespoon chopped parsley and the pepper and set aside.

Can clams casino be frozen