This one was going to be a riff on the classic clams casino then things went wonderfully wrong. I had some frozen lobster meat from a sale, so I got to thinking how I could use it. This dish is the result. The clams and lobster add sweetness and brinyness that are part of the dish. The wine and butter bring a richness that makes you want another bite. The squeezed-on lemon brightens the dish.

10 ounces cooked lobster meat
3 ounces bacon lardons
4 cherry stone clams
1/4 cup diced white onion
1/4 cup diced celery
1/4 cup diced green pepper
1 teaspoon minced garlic
6 ounces butter
4 ounces olive oil
1 cup panko breadcrumbs
1 teaspoon Old Bay seasoning
1 tablespoon Italian herbs
1/2 teaspoon black pepper
6 ounces dry white wine
4 teaspoons Parmesan cheese
1 lemon cut in wedges

Heat oven to 350.

In a skillet on medium heat add bacon lardons and cook until brown.

Add butter and olive oil.

Add onion, celery, and green pepper; cook for 5 minutes. Add garlic cook for one minute.

Add wine and clams. Cook until the clams open.

Remove clams and chop meat.

Add panko, season salt, pepper, and herbs and stir.

Scrape inside of shells to clean.

Add mixture to clam shells.

Place on a baking sheet.

Add Parmesan cheese to top.

Place remaining stuffing on baking sheet.

Bake for 12 minutes.

Serve with lemon wedges.