Spanish-Style Baked Stuffed Clams - Andrew Zimmern

Ingredients

• 1 cup dry white wine
• 1 celery rib, chopped
• 1/2 small onion, chopped
• 1 small carrot, chopped
• 24 cherrystone clams, scrubbed
• Two 1-inch-thick slices of white bread, crusts removed and bread cubed
• 1/2 cup minced bacon
• 1/4 cup olive oil
• 1/3 cup minced onion
• 1/3 cup minced red bell pepper
• 1/3 cup minced celery
• 2 tablespoons minced garlic
• 1 tablespoon fresh thyme leaves, chopped
• 2 teaspoons smoked paprika
• 2 tablespoons fresh lemon juice
• 2 tablespoons unsalted butter, melted
• 2 tablespoons minced flat-leaf parsley