Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen.
Strain the liquid and reserve for another use..Working over a bowl to catch the juices, remove and discard the top shells of the clams.
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.Shake to remove any excess.
Using a slotted spoon, gently lower the battered potato ball into the oil and fry until golden brown on all sides, 4 to 6 minutes, adjusting the heat to maintain 350°F.Turn the vada with the spoon as it fries to ensure even cooking and browning.
Transfer to the paper towels to drain and season with salt.Repeat with the remaining vada.. Assemble the chaat.
(Editor: Heavy-Duty Steamer)