In a small food processor, chop the bread with the parsley. Add the bacon and garlic. Pulse again, a few seconds at a time, until the mixture is crumbly.
In a non-stick pan over medium heat, cook the bread mixture for 10 minutes, or until lightly golden and crispy, stirring often. Let cool on a plate.
In a large pot over medium heat, soften the shallot and garlic in the butter. Add the wine. Bring to a boil and simmer for 1 minute. Add the clams, cover and cook just until the clams open, about 5 minutes. Discard any clams that have not opened. With a slotted spoon, remove the clams and set aside in a bowl.
Over high heat, reduce the cooking liquid left in the pot to ½ cup (125 ml). Add the cream and the clams. Cook over low heat for 2 minutes, stirring to coat the clams in the sauce. Season with pepper. Divide the clams and sauce between two bowls. Garnish with the crumble.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.