2 cloves garlic, minced
1 small red onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
2 tablespoons olive oil, plus more for drizzling
2 sticks unsalted butter, at room temperature
24 littleneck clams
5 slices bacon, cooked and chopped
1 cup breadcrumbs
In a skillet over medium heat, saute the garlic, onion and peppers in the olive oil until the vegetables are softened. Let cool completely.
Combine the pepper mixture with the butter and mix well to combine.
Preheat the broiler.
Open the clams and place on a baking sheet. Top each clam with a dollop of compound butter, some bacon and breadcrumbs. (You may not use all of the butter.) Drizzle with olive oil and white wine.
Broil until the breadcrumbs turn golden brown. Serve immediately.
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