PREPARATION:

1. Cook and stir bacon in large skillet over medium-high heat until crisp. Remove with slotted spoon; drain on paper towels. Set bacon aside.
2. Preheat oven to 350°F. Discard all but 1 tablespoon bacon drippings from skillet. Cook and stir onion and bell peppers in same skillet over medium-high heat until onion is tender but not brown. Let stand at room temperature to cool slightly.
3. Combine butter and lemon juice in small bowl; mix well. Add bacon, onion mixture and ground red pepper.
4. In another small bowl, combine clams, reserved clam juice and bread crumbs.
5. Place clam shells on baking sheets. Fill clam shells half full with clam mixture and top with 1 tablespoon butter mixture.*

   *Clams may be frozen at this point. When ready to serve, place frozen clams on baking sheet; bake in a preheated 350°F oven 20 to 25 minutes.

6. Bake 20 minutes or until lightly browned. Garnish as desired.