Purge clams in salt water, with one water change per hour, then drain off dirty water. Scrub clams under cool water with a stiff brush to clean shells if needed. (they need it)

Broil clams 5-10 minutes until they pop open, removing each one from the broiler as they do, being careful not to spill the clam juices. If they do spill, collect those from the pan later.

Working over a bowl to catch clam juices, twist and remove top half of shell, then use a paring knife to cut out the clam. Place clam back in the shell.

Arrange half-shell clams on a baking sheet lined with crumpled foil. You could also use rock salt if you prefer.

Brown the chopped bacon in butter in a skillet with the shallots and garlic.

Stir in the marjoram, salt, and black pepper.

Pull the pan off the heat and add the vermouth, parsley and pimento peppers.

Move the pan back on the heat and cook for a few minutes until vermouth vapes off and mix is almost dry.

Remove pan from heat and add the 1/4 cup of Parmesan and stir to mix.

Spoon mixture over the clams in the shells.

Sprinkle the tops with breadcrumbs and a little more cheese.

Bake at 450F for just a couple of minutes until the cheese melts and the crumbs lightly brown. Do not overbake.

Sever with cut lemon.