Mom, you have been a huge influence on my love of good food and learning how to make it. We are both self taught, but you were my original teacher.
Though you can make these alone, I never have. Buy Littleneck Clams figuring on 6 or so per person. Using a sharp knife, open and disconnect them from the shell. Rinse and remove any dark sandy areas. Dry out 1 side of the clam shell and add a pea sized bit of butter to the shell. Place the clam on the shell and place on a sheet pan. Dice Bacon, 1 strip per 6 clams, and saute until just about done. Remove and let drain on a paper towel. Finely dice a Medium Onion and saute in the same skillet until translucent. Add a Splash of good White Wine and a few grinds of pepper and a few pinches of salt. Remove from heat and season with finely chopped Fresh Parsley.
Preheat Oven to 450. While oven is warming, top each clam with a small amount of the onion mixture and a few crumbles of bacon. Bake for about 7 minutes until very hot. Squeeze Lemon on the hot clams when they come out of the oven and serve immediately. Serve with the open wine.