Pimento and Bacon Clams, Emeril Lagasse

Emerils kicked up baked clams with their flavorpacked compound butter and crispy bacon are nothing short of spectacular PIMENTO AND BACON CLAMS MAKES 48 1 pound unsalted butter, room temperature 1, 3 cup finely chopped pimentos 2 tablespoons finely chopped fresh parsley leaves 1, 4 cup chives, chopped 3 cloves garlic, finely chopped Emerils Essence Creole Seasoning (optional) Coarse salt and freshly ground black pepper 4 dozen littleneck clams, scrubbed 4 slices uncooked bacon, cut crosswise into inch pieces (optional) Lemon slices or wedges, for serving In the bowl of a stand mixer fitted with the paddle attachment, beat butter until creamy. Add pimentos, parsley, chives, garlic, Essence, salt, and pepper. Mix until well combined. If making in advance, transfer butter mixture to a sheet of parchment paper or plastic wrap and shape into a log, about 1inch in diameter. Seal well and refrigerate until firm. Preheat oven to 400 degrees. Using a clam knife, shuck clams by removing top shells and detac