SourceMartha Stewart Living, September 2003
3 dozen littleneck clams, on half-shell
4 scallions, trimmed and finely chopped
4 to 5 ounces smoked bacon (7 to 8 slices), thinly sliced, cut into 36 pieces
French bread, for serving
Preheat broiler. Line a 10-by-15-by-1-inch baking sheet with aluminum foil. Arrange clams on prepared baking sheet.
Scatter scallions evenly over clams. Place one piece of bacon on each clam. Broil close to heat just until bacon is lightly browned. Serve immediately, accompanied by bread.