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Soft Clams, Hussard

Open forty-eight fresh soft clams, remove sandy parts, keeping nothing but the perfect bodies, and thoroughly wash and brush forty-eight of the half shells. Finely chop six sound shallots, place them in a small saucepan with a tablespoon melted butter and gently cook for three minutes, stirring once in a while, then add six finely chopped fresh, peeled mushrooms and cook for five minutes. Divide mushrooms in the forty-eight half shells evenly, place a clam in each shell, evenly season with a half teaspoon salt and three saltspoons paprika. Finely chop three Spanish sweet red peppers and evenly sprinkle them over clams, place a very thin piece raw bacon on top of each, spread over two tablespoons bread crumbs; set in oven to bake for fifteen minutes, remove, dress on a large dish and serve with six quarters of lemon.