Hold the clams in a cloth and insert a knife between the shells. Pry the shells apart, then sever the hinge muscle and discard the top shell. Loosen the muscle in the lower shell. Put clams on a baking sheet and cover with plastic wrap; refrigerate until topping is prepared.
Put the andouille in a food processor
and process until finely chopped. Heat the vegetable oil
in a small saute pan and, when hot, add the sausage. Cook, stirring frequently, until browned and the fat is rendered. Transfer to a mixing bowl and allow to cool.
In a small bowl combine the butter with the garlic, parsley, the Essence, lemon juice
and cooled andouille. Stir to blend
thoroughly, then transfer to plastic wrap or waxed paper and roll into a tight cylinder about 1-inch in diameter. Refrigerate until firm.
Heat the broiler.
Remove the clams from the refrigerator and remove the plastic wrap
. Top each clam with a pat of the garlic butter
, then divide the bread crumbs
evenly among the clams. Top each clam with 1 piece of the bacon and broil
until the bacon is crispy and the clams are cooked through, about 5 to 6 minutes.
Remove from the oven. Arrange the clams on a platter and garnish
with more parsley. Serve hot or warm.