1Partially steam clams just to get them to open (about 2 mins). Carefully shuck clams (remove top shell)
2Heat a medium skillet over medium heat. Coat pan with cooking spray.
3Add bacon to pan, cooking until bacon begins to brown, stirring occasionally.
4Add wine. Cook until liquid evaporates (about 30 seconds), scraping to loosen browned bits.
5Add bell pepper, shallots & garlic to pan. Cook 4 mins or until tender. Place mixture in a medium bowl.
6Add breadcrumbs, cheese, parsley & black pepper to bacon mixture. Stir until blended.
7Cover a baking sheet with foil.
8Take a very sharp knife and make 2 small slits across each clam. Drizzle with a little clam juice to keep them from drying out.
9Place each clam in shell on the foil.
** TIP: To keep them from moving & tipping, simply take a small bowl of sea salt and add a tiny bit of water to just moisten the salt & make it clumpy. Place a small mound on the foil & place a shell on the salt mound. It will stay put better.
10Top each clam with an equal amount of the bacon mixture.
11Broil until tops are browned and clams are done. Serve with lemon wedges if desired.