Using your hands, pack bacon-breadcrumb mixture on top of each clam and arrange on the baking sheet. Run knife blade between the shell and clam to fully detach the meat from the shell.
Remove from oven and pry clam shells apart, keeping the clam in one part of the shell and discarding the other half.
Place clams on a baking sheet and bake until they start to open slightly, about 5 minutes. Add lemon juice and reserved bacon fat mix until fully combined. Dice the remaining bacon and place in a medium bowl along with the crackers, breadcrumbs, bell peppers, shallot, garlic, parsley, smoked paprika and black pepper mix together. Transfer to paper towels to drain reserve the bacon fat.
