Preheat the oven to 450°F (230°C). Open the clams: remove the top shell and loosen each clam from the bottom shell. Arrange on a baking tray, nestled in rock salt if needed.
Cook the bacon in a skillet until crisp, then remove and drain. In the same pan, with a little fat left in, add the butter and sauté the shallot and red pepper until soft, 2–3 minutes. Add the garlic and cook 30 seconds.
Off the heat, stir in the breadcrumbs, bacon, parsley, lemon zest, black pepper and any of the optional Worcestershire, hot sauce or paprika. No added salt is needed — the bacon and clams do the job.
Spoon the topping over each clam and press lightly so it adheres. If the clams release extra liquid, spoon it off before topping.
Bake 8–10 minutes, until the topping is golden. For extra crunch, broil 30–60 seconds.
Finish with a squeeze of lemon and more parsley, and serve immediately — Clams Casino don’t wait.
Tip: fresh breadcrumbs give better texture than panko. Red pepper is classic; green pepper is more old-school.
