Baked Clams with Bacon

Preheat the oven to its highest temperature setting, which is 350 degrees F (or 175 degrees C).

Cook the bacon in a medium-sized skillet over high heat, stirring occasionally, until it reaches an even brown color, taking around 10 minutes. Remove the cooked bacon from the skillet with a paper towel and crumble it into smaller pieces, setting them aside for later use.

Clean the clams thoroughly before placing them on a baking sheet. Place the clams in the preheated oven and let them cook for about 1 to 2 minutes, or until they open. Discard any clams that do not open during this time. Once the meat is removed from their shells, chop it into smaller pieces and set them aside. Keep the empty clam shells for later use.

Increase the oven temperature to its highest setting, which is 450 degrees F (or 230 degrees C).

Heat 2 tablespoons of olive oil and butter in a small skillet over medium heat. Sauté sliced onions, bell peppers, and minced garlic in the hot oil-butter mixture until they become tender. Remove the skillet from heat and let it cool down slightly.

Mix together the chopped clam meat, sautéed vegetables, bread crumbs, Parmesan cheese, and dried oregano in a large bowl until everything is well combined. Use this mixture to fill the empty clam shells, placing them on a baking sheet in the process. Sprinkle some chopped parsley and paprika over the top of each shell, followed by a drizzle of the remaining 2 tablespoons of olive oil.

Bake the stuffed clam shells in the preheated oven for 7 minutes, or until they are hot and ready to serve.