1. Preheat oven to 400°F (200°C) and position rack in center.

2. Scrub clams under cold water and soak in salted water for 20 minutes; drain.

3. Steam clams over medium heat until shells open, about 4–5 minutes; discard unopened clams and remove meat from top half of shells.

4. Cook chopped bacon in a skillet until beginning to brown, about 5–6 minutes; drain and reserve 1 tablespoon fat.

5. Sauté shallots and garlic in reserved bacon fat until fragrant, about 1–2 minutes; add red pepper and cook until softened.

6. Stir in butter, then mix in breadcrumbs, parsley, thyme, Parmesan, lemon juice, and bacon pieces.

7. Arrange clam shells on a baking sheet and spoon topping onto each clam, pressing lightly to adhere.

8. Bake for 10–12 minutes until topping is golden; broil 1 minute for extra crispness if desired.

9. Serve immediately with lemon wedges and garnish with parsley.