Preheat your oven to 500°F and arrange a rack in the middle of the oven.

Cook bacon in a large skillet over medium heat, turning occasionally, until golden and crisp, 5–7 minutes. You can also cook your bacon in the microwave on a paper towel-lined plate.

Let the bacon cool, then dice into small pieces.

Purée shallots and bell pepper in a food processor until finely chopped.

Heat 2 tablespoons Colavita olive oil in a skillet over medium heat.

Add shallot mixture to the pan and season with 1/4 tsp. salt. Cook, stirring, until softened, about 5 minutes.

Add Colavita White Wine vinegar to the pan and cook, stirring, until liquid is evaporated and mixture begins to look dry, about 3 minutes. Remove from heat.

Toss panko with the remaining 1 tbsp of Colavita olive oil and parsley in a small bowl; season lightly with salt. Spread a layer of salt on a rimmed baking sheet and arrange clams over to keep steady. Top each clam with a level 1/2 tsp. shallot mixture (you may have extra), then top with bacon and breadcrumb mixture. Roast until breadcrumbs are lightly toasted and clams are just cooked through, 6–8 minutes.

For more information about the wine featured in this recipe visit PanebiancoWines.com