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1) Preheat the oven to 200C/Gas 6.
2) In a saute pan over a medium-high heat, add the oil and heat to the verge of smoking. Add the pancetta, reduce the heat to medium, and cook until crispy, 2-3 minutes.
3) Once cooked, remove the pancetta with a slotted spoon onto paper towels and reserve. Add the onions and garlic and cook until translucent, 6-7 minutes. Once the onions are cooked, remove from the pan and toss in a bowl with the lemon juice, crab boil seasoning, butter and parsley.
4) Top the clams with the onion-herb mixture, reserved pancetta and parmesan. Place on a baking tray and bake until the cheese has melted, about 12 minutes.
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