Shuck littleneck clams, reserve juice, and leave clams on the half shell.
Place clams on a broiler pan.
Cut bacon into small peices and brown in a frying pan, drain fat. Add oil and garlic, cook for 2 min. Add wine, Parmesian cheese, clam juice and breadcrumbs, Stir until mixed. Slowly stir in chicken broth to throughly moisten the mixture making it almost a soupy consistency. Place a tsp.