Garnish clams with chopped parsley and serve immediately set on a plate of black lentils to prevent them from moving around.Transfer the clams to the oven and bake until golden, five to six minutes.Top each clam with a generous sprinkling of panko. Mix the panko, olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper together in a small. Spoon the cooled bacon-shallot mixture onto each clam. Line a rimmed baking sheet with foil and preheat the oven to broil.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.
Place clams into the pot, cover and steam for three to four minutes. Spend a morning admiring some of the spectacular local produce and snack. Remove the pan from the heat and allow it to cool slightly.
