Preheat the oven to 350°F. Line a large rimmed baking sheet with aluminum foil for easy clean up (optional).

Cut 1/2 pound of the bacon into small pieces. Heat a medium skillet over medium heat. Cook the bacon until crispy. Remove using a slotted spoon to a paper towel lined plate. Reserve 3 tablespoons of the bacon grease and reduce heat to low.

Add the chopped bell pepper, cooking for 2-3 minutes. Add the onion, cooking for an additional 2 minutes. Add the garlic and Italian seasoning, cooking for 1 more minute. Remove from the heat and set aside.

In a medium mixing bowl, combine the drained clams, cracker crumbs, parmigiano reggiano cheese and the bell pepper mixture and the cooked bacon. Fold gently until just mixed.

Arrange the clam shells on a baking sheet. Spoon the mixture evenly into each shell.

Using a pair of kitchen shears, cut the remaining strips of bacon into 1/2 inch strips. Place 2 raw strips over the top of each stuffed clam.

Bake uncovered for 15 minutes. Increase the heat to broil and cooking bacon is crispy and brown, anywhere from 2-5 minutes depending on your oven. Remove and sprinkle with chopped parsley.

Serve clams with the fresh lemon wedges.

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Preheat the oven to 350°F. Coat a small 1-quart casserole dish with cooking spray, set aside.

Cut the bacon (all of it) into small pieces. Heat a medium skillet over medium heat. Cook the bacon until crispy. Remove using a slotted spoon to a paper towel lined plate. Reserve 3-4 tablespoons of the bacon grease and reduce heat to low.

Add the chopped bell pepper, cooking for 2-3 minutes. Add the onion, cooking for an additional 2 minutes. Add the garlic and Italian seasoning, cooking for 1 more minute. Remove from the heat and set aside.

In a medium mixing bowl, combine the drained clams, cracker crumbs (1 cup total), parmigiano reggiano cheese, bell pepper mixture, cooked bacon and reserved 2 tablespoons of clam juice. Fold gently until just mixed.

Spoon the mixture in the casserole dish.

Bake uncovered for 20 minutes. Remove and sprinkle with chopped parsley.

Spritz with the fresh lemon wedges.

Preheat the oven to 450°F. Place 2 dozen raw littleneck in a baking dish and cook until they open slightly, approximately 2-3 minutes. Pry them open using an oyster shucker or butter knife. Discard the top half of the clam shell. Using the tip of the knife or a seafood fork, dislodge the clam from the shell. Set aside.

Prepare the filling as directed, leaving out the chopped canned clams. Spoon the mixture overtop of the whole clam in each shell. Cook according to the directions.