• 2 TBS olive oil
• 2 oz. sliced Applewood Smoked Bacon, finely chopped
• 1 cup red bell pepper, finely diced
• 1/3 cup shallots, chopped
• 2 large garlic cloves, minced
• 1/4 tsp. dried oregano
• 1/3 cup dry white wine
• 1/4 small lemon, squeezed
• 4 TBS freshly grated Parmesan Cheese, divided
• Kosher salt and ground white pepper
• 18 medium (2 1/2 inch) littleneck clams, shucked, bottom shells rinsed and reserved

Preheat oven to 500 degrees.

Heat the oil in a large skillet over medium heat. Add the bacon and sauté until crisp, about 3 minutes. Using a slotted spoon, transfer the bacon to a plate.

Add the red bell pepper, shallots, garlic and oregano to the same skillet and sauté until the shallots are tender and translucent, about 5 minutes. Add the wine and lemon, simmer about 2 minutes. Remove the skillet from the heat and cool completely. Stir in 2 tablespoons of Parmesan cheese into the vegetable mixture. Season the mixture to taste with salt and pepper.

Line a heavy large baking sheet with foil. Arrange the clams in the reserved shells on the baking sheet. Spoon the vegetable mixture equally on each clam. Sprinkle clams with remaining 2 tablespoons of Parmesan cheese. Bake until the clams are cooked through, about 10 minutes.

Plate and serve.