Clams Casino with Bacon and Bell Pepper
['4 slices bacon (about 4 ounces)', '2 medium shallots', '1 red bell pepper', '1–2 cups coarse kosher salt, plus more', '2 teaspoons white wine vinegar', '1/2 cup panko (Japanese breadcrumbs)', '3 tablespoons olive oil', '2 tablespoons chopped parsley', '2 dozen littleneck clams', 'scrubbed', 'shucked', 'left on the half shell']
Arrange a rack in center of oven; preheat to 500°F. Cook bacon in a large skillet over medium heat, turning occasionally, until golden and crisp, 5–7 minutes. Transfer bacon to paper towels, reserving fat in skillet. Let cool, then break into 1/2" pieces.
Purée shallots and bell pepper in a food processor until finely chopped. Add shallot mixture to bacon fat; season with 1/4 tsp. salt. Cook, stirring, until softened, about 5 minutes. Add vinegar and cook, stirring, until liquid is evaporated and mixture begins to look dry, about 3 minutes. Remove from heat.
Toss panko with oil and parsley in a small bowl; season lightly with salt. Spread a layer of salt on a rimmed baking sheet and arrange clams over to keep steady. Top each clam with a level 1/2 tsp. shallot mixture (you may have extra), then top with bacon and breadcrumb mixture. Roast until breadcrumbs are lightly toasted and clams are just cooked through, 6–8 minutes.
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