Place oven rack in center and set oven to broil. Broil opened clams for 1 to 2 minutes, then remove from oven.
In a skillet, melt butter and add bell pepper and shallot, cooking until soft.
Stir in wine and reduce for about 2 minutes, or until half the liquid remains.
Remove this mixture form the heat and stir in breadcrumbs, parmesan and parsley.
Cut bacon strips crosswise, 1/2 inch thick.
Add a large spoonful of the breadcrumb mixture to each clam, then top with a pinch of bacon pieces.
Cook under the broiler until the bacon is cooked and the breadcrumbs brown.
Serve with lemon wedges.