Make the stuffing: Place bacon strips in a large sauté pan over medium heat. Cook the bacon until crispy on both sides, 6 to 8 minutes. Remove bacon from the pan, leaving bacon grease behind, and set aside. Add bell pepper and onion to the pan with a pinch of salt, black pepper and crushed red pepper. Cook over medium heat for 2 minutes, stirring occasionally. Add garlic and cook until fragrant, stirring occasionally, about 2 minutes more.
Remove the pan from heat, add bread crumbs and stir to combine with the pepper and onion mixture, soaking up all of the bacon fat as you go. Transfer the mixture to a small bowl, and add the Parmesan, half the parsley, all the oregano and a pinch of salt. Crumble bacon into small bits and add to the bowl too. Stir to combine, and set aside.
Prepare the clams: Return the same sauté pan to medium heat. Add ½ cup water and bring to a simmer. Add the clams in an even layer. Cover the pan and steam the clams. Check every few minutes, using tongs to transfer clams to a large bowl as they open, until all the clams have opened, about 10 minutes. Clam broth can be strained and saved for another use.
Heat the oven to 450 degrees. Meanwhile, let the clams cool until they’re safe to handle. Working one at a time over the bowl, pry the top shell off of the clam, twisting at the hinge to help if needed. Place a single cube of butter on top of the clam, still attached to the bottom shell, and cover with a heaping teaspoon of the bread crumb mixture. Place the stuffed clam onto a rimmed baking sheet and repeat with the remaining clams.
Bake the clams until the butter has melted and the bread crumbs are warmed through, about 5 minutes. Garnish with the rest of the parsley and lemon wedges. Serve immediately.
