2 dozen littleneck clams (we used large ones whose shells were about 2-inches in diameter)
6 ounces andouille sausage
1 tablespoon vegetable oil
1 stick unsalted butter, at room temperature
2 tablespoons finely minced garlic
1 tablespoon minced parsley leaves, plus more for garnishing
1 teaspoon Essence, recipe follows
1/2 lemon, juiced
1/2 cup bread crumbs
2 slices thick-cut bacon, each cut into 12 pieces
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
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