Cover and Simmer.

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.

Stir in the reserved 3 tablespoons of clam juice and cook until absorbed, about 2 minutes.

Add the vegetable mixture to the bread crumbs and mix well; stir in the lemon juice, butter and parsley.. Top each clam with a heaping tablespoon of the stuffing, gently pressing to help it adhere.Make the Shrimp Mousse.

In a food processor, blend the shrimp and eggs until almost smooth.Add the butter, truffle oil and salt and white pepper.

Pulse until the butter is incorporated, but small pieces are still visible.. Make the Shumai.Set up a steamer.