Preheat oven to broil. Clean clams by adding about a ½ tablespoon of salt to a large bowl of cold water. Stir. Inspect clams for any cracked shells (cracked or open clams should be discarded). Rinse the clams under cold running water. Place them in the salted water bath for 20 minutes, which will cause them to expel any sand and grit.

While the clams are soaking, make the breadcrumb mixture in the large pan. Add butter over medium-high heat and let melt. Add panko and toast for 4-6 minutes, tossing often, until light golden.

Turn heat to low and add bacon, shallots, garlic, red pepper, scallions, lemon zest, and salt and pepper. Toss ingredients until just warm (1-2 minutes), not cooked. Turn heat off and set aside.

After 20 minutes, remove clams from salted bath and rinse them again under cold running water.

Add about a cup of wine to a large baking sheet. The pan should be coated in a very thin layer of wine. Add the rinsed clams in a single layer.

Carefully place clams under the broiler on the middle rack. Clams will start to open after about 5 minutes. Use tongs to remove the clams individually as they open, placing them on a separate baking sheet out of the oven.

Once all clams have opened, carefully remove the wine-covered baking sheet from the oven. Set aside. Toss any clams that have not opened.

Once the clams have cooled enough to touch, twist and remove the top shells. Use a fork to loosen the clams from the bottom shells. Place clams on the half-shell, back on the wine-covered baking sheet.

Add a heaping teaspoon of the breadcrumb mixture to each clam. It’s okay if some of the mixture falls onto the baking sheet.

Broil the clams again for 2-5 minutes, watching carefully, until the breadcrumbs are golden brown and crispy.

Serve clams casino right away, with some of the wine-soaked sheet breadcrumbs and lemon wedges on the side if desired!