Part 6/9:
Using your hands or a small spoon, fill each clam shell with a generous amount of the breadcrumb mixture, ensuring the clam meat is well covered. Top each with a tiny piece of butter—about three tablespoons for all the clams—and a small splash of white wine around the shells to add moisture and flavor during baking.
The assembled clams are then ready for the broiler.
Broiling to Perfection
Place the prepared clams under the broiler on the second-highest rack, watching attentively. Broil for about 5-7 minutes until the tops are golden brown, the butter is bubbling, and the bacon bits are beautifully crispy. Keep a close eye to prevent burning, as the high heat will quickly caramelize the toppings.