Stir in hot sauce.

Arrange the clams on a baking sheet.Strain the clam juice through a cheesecloth-lined sieve and reserve 3 tablespoons.. Make the Stuffing.

Pulse the bread in a food processor until coarse bread crumbs form.Spread the bread crumbs on a baking sheet and toast until lightly golden and crisp, about 5 minutes.Transfer the bread crumbs to a medium bowl.. Increase the oven temperature to 500°.

In a large nonstick skillet, cook the bacon, stirring occasionally, until golden and crisp, 5 to 6 minutes.Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain.

Pour off the bacon fat from the skillet and add the olive oil, onion, red pepper, celery, garlic and thyme; cook over moderate heat, stirring occasionally, until softened, 7 to 8 minutes.

Add the paprika and bacon and cook until fragrant, about 1 minute., thinly sliced (about 1 teaspoon).

ripe cherry tomatoes (about 1 pound).Using a knife, make a 1/4-inch-deep cut along the back of each shrimp shell from head to tail.

Leave shell and head intact.Using a small moistened paper towel and a paring knife, remove and discard the vein.