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. Once cooled off, add a scoop of the bell peppers mix over each of the clams. Pour enough of the Kosher salt to cover the bottom of an oven safe pan. Preheat your oven to 450☏ and place rack in middle position. Pry the top shell off each clam and discard. Remove the second frying pan from the heat and let cool off.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.
