Directions

1. To clean clams and extract sand and grit, whisk together water and salt in a large bowl until salt is mostly dissolved. Add clams, adding more water if needed to submerge. Discard any clams with broken or open shells. Chill clams, uncovered, in refrigerator at least 20 minutes or up to 2 hours. Transfer clams to a colander, and rinse under cold water. Tap open shells; if they do not close, the clam is dead and should be discarded. Place clams in a large clean bowl; cover with a damp paper towel, and set bowl in a second large bowl filled with ice. Refrigerate until ready to use.
2. Preheat oven to 450°F. Cook bacon in a large skillet over medium, turning occasionally, until browned and crisp, about 10 minutes. Transfer bacon to a plate lined with paper towels; reserve drippings in skillet. Add shallots, bell pepper, garlic, crushed red pepper, and 1 teaspoon of the oregano to drippings in skillet. Cook, stirring constantly, over medium until softened, 3 to 4 minutes. Add wine, and bring to a simmer, stirring and scraping to remove browned bits from bottom of skillet. Add clams; cover and cook, undisturbed, until clams open, 5 to 7 minutes. Remove from heat.
3. Use tongs to transfer opened clams to an aluminum foil-lined baking sheet. (If any clams are still closed, leave them in the pot to cook over medium, covered, until opened, 1 to 2 more minutes.) Let opened clams stand until cool enough to handle, about 10 minutes.
4. While clams are cooling, return shallot mixture to high, and cook, uncovered, stirring often, until liquid is evaporated, 5 to 6 minutes. Remove from heat, and transfer shallot mixture to a small heatproof bowl; let stand at room temperature, stirring occasionally, until no longer steaming, about 10 minutes. Do not wipe skillet clean.
5. While shallot mixture is cooling, finely chop cooked bacon into 1/4-inch pieces; set aside. Melt 2 tablespoons of the butter in skillet over medium. Stir in panko, parsley, lemon zest, remaining 1 teaspoon oregano, and 1 tablespoon of the chopped bacon. Cook, stirring constantly, until fragrant and light golden brown, 3 to 4 minutes. Remove from heat; stir in Parmesan, and set aside at room temperature until ready to use.
6. Open and twist off each top clam shell; discard top shells. Place bottom clam shells on the same baking sheet. Using a small spoon, loosen and separate cooked clams from bottom shells, leaving clams in shells.
7. Stir remaining 4 tablespoons butter and 2 tablespoons chopped bacon into reserved cooled shallot mixture until well combined. Chill in refrigerator 5 minutes. (Mixture can be very soft, but should not be liquid.)
8. Scoop about 1 teaspoon of the butter-shallot mixture on top of each clam to cover.
9. Scoop 2 teaspoons of the panko mixture on top of each clam, pressing lightly to adhere. Bake in preheated oven until panko is light golden brown and crispy and butter is melted, 2 to 3 minutes. Serve immediately with fresh parsley and lemon wedges.