Remove the bacon to a paper towel-lined plate using a slotted spoon, leaving the fat in the pan (if the pan seems dry, add a touch of oil). Finely chop the clams and reserve.Ĭook the bacon in a medium saucepan over medium-low heat until well crisp and rendered, 8 to 10 minutes. When they are cool enough to handle, remove the empty top shells of each clam and use your fingers to gently pull the clams from the bottom shell reserve the bottom shells. Bring to a simmer over medium-high heat and steam until the clams open, 6 to 10 minutes. For the clams: Add the clams to a large pot or large saute pan with a lid.
