Combine butter, pepper, onion, wine, bacon and Panko in a mixing bowl and mix well. Refrigerate mixture for at least 1 hour or overnight.

Put the clams on a baking sheet and bake at 400 degrees for about 10 minutes or until clam’s pop open. (Remember: If a clam stays shut tight...discard it) or preheat your grill to high and place a tray or layered aluminum foil onto grill and grill clams removing them as they open.

It is optional to catch the clam juice, if you do. Add some of that to your mixture for a little extra flavor.

Either way you cook and open the clams, once open and cool enough to handle rip off the top shell and throw it away. Loosen each clam from the shell and check for any shell bits, and put the clam back (makes eating it easier).

Mound a good bit of the chilled mixture and stuff onto each clam shell, fully covering the clam meat.

Place clams on a baking sheet once filled, when ready bake for 10 minutes or so or until crisped.