In a medium bowl, mix together the breadcrumbs, parmesan, olive oil, 2 tablespoons of the parsley, the Worcestershire sauce, garlic, lemon zest, salt, and pepper with the remaining 2 tablespoons of butter, along with 2 tablespoons of the reserved clam cooking liquid. Season with salt and transfer to the plate with the bacon. Add the peppers and cook until just soft, 2 minutes.Using a slotted spoon, transfer to a paper towel-lined plate and set aside. Add the bacon and cook until crispy, 3 minutes. Meanwhile, melt half of the butter in a medium cast-iron skillet over medium.Carefully loosen the clams from the bottom shell and place on a small baking sheet lined with coarse salt. When the clams are cool enough to handle, remove the top shell from the clams, discarding. Using tongs, transfer the clams to a bowl. Cook until the clams just begin to open, 6 minutes. In a large saucepan, heat the white wine and clams with 1 cup|237 ml water.
