Once cooled, crumble the bacon into small pieces. Transfer to a paper towel-lined plate to drain. Working in batches, place the bacon in a large skillet over low heat and cook until just starting to brown but before it becomes crispy. Let the clams continue thawing on the counter while you prepare the topping, or you can let them finish thawing overnight in the fridge. Drain the liquid off the baking sheet or transfer the clams to a clean baking sheet.

Using a sharp knife, carefully cut the still-frozen clam meat from the shell, and then cut the meat in half. Use your hands to fully open and separate the shell halves. Meanwhile, place the frozen clams on a rimmed baking sheet on the counter until they start to open, about 30 minutes.

Garnish clams with chopped parsley and serve immediately set on a plate of black lentils to prevent them from moving around.Arrange an oven rack to the second-highest position and turn on the broiler.

Transfer the clams to the oven and bake until golden, five to six minutes.

Top each clam with a generous sprinkling of panko.

Spoon the cooled bacon-shallot mixture onto each clam.

Disconnect each clam from the bottom shell, then set each clam back into its bottom shell and transfer to a rimmed baking sheet filled with dry black lentils to level.

Pry the top shell off each clam and discard.

Transfer opened clams to a plate to cool, re-covering the pan each time until all the clams have opened (discard any that refuse to open).Place clams into the pot, cover and steam for three to four minutes. Add wine to a large pot and bring to a boil.Remove the pan from the heat and allow it to cool slightly.

Add the shallots and garlic and sweat until softened, eight minutes more-season with salt and pepper.In a large sauté pan over medium heat, cook the bacon until the fat has rendered and the bacon is crispy, two to three minutes.

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