- In a small food processor, chop the bread with the parsley. Add the bacon and garlic. Pulse again, a few seconds at a time, until the mixture is crumbly.
- In a non-stick pan over medium heat, cook the bread mixture for 10 minutes, or until lightly golden and crispy, stirring often. Let cool on a plate.
- In a large pot over medium heat, soften the shallot and garlic in the butter. Add the wine. Bring to a boil and simmer for 1 minute. Add the clams, cover and cook just until the clams open, about 5 minutes. Discard any clams that have not opened. With a slotted spoon, remove the clams and set aside in a bowl.
- Over high heat, reduce the cooking liquid left in the pot to ½ cup (125 ml). Add the cream and the clams. Cook over low heat for 2 minutes, stirring to coat the clams in the sauce. Season with pepper. Divide the clams and sauce between two bowls. Garnish with the crumble.