[1]3 slices smoked bacon, cut into slivers
5 garlic cloves, finely minced
3 large jalapeno peppers
4 scallions finely chopped
2 pinches cumin
2 dozen fresh cherrystone clams
4 large flour tortillas
1/4 lb. grated Asiago cheese
3 T. minced fresh cilantro
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Pile all the clams in a big pot, add and inch or two of water, bring to a boil and as the clams pop open use tongs to remove them to a large bowl. When they are all opened and cool enough to handle, take the clams from the shells. Discard the shells.
Roast the jalapenos over a grill, turning so all sides char. Remove from heat, put in a small bowl, covered with a plate, to let them finish cooking and cool down a bit. Cut off the stems, scrape off the burnt skid and scrape out the seeds. Cut into slivers.
Saute the bacon over medium heat. Once you've got a nice slick of fat rendered, add the minced garlic, When the bacon is browned and the garlic is golden, tilt the pan and spoon out excess fat. Stir in the chopped scallions, roasted jalapeno strips and cumin. Toss it all together over the medium heat for a minute or so, then remove to a bowl. When mixture is completely cool stir in the grated cheese and cilantro, mix thoroughly.
Lay out four large flour tortillas. Divide the bacon/cheese mix evenly between them, spread it out so that only half of the tortilla is covered. Pour off any accumulated clam juice from the bowl where they've been resting, and then cover the bacon/cheese with a single layer of clams (@ six clams per quesadilla) tightly packed together. Fold the other half of the tortilla over the clams and then press down really well so that the tortilla adheres well to the filling.
Grill the quesadillas over low heat, so the clams get hot and the cheese mix melts.
Slice and serve. A tomatillo salsa is nice but not mandatory.