Rinse clams under cold running water and scrub shells to remove debris. Discard any clams with cracked shells or that do not close when tapped. Using a shucking knife, open each clam, preserving as much liquor as possible; set clams in their deeper half-shells on a tray. Reserve the clam liquor in a bowl and strain through a fine sieve to remove grit; measure and use up to 2 tablespoons if available.

Cook bacon

Preheat oven to 425°F (220°C). In a skillet over medium heat, cook bacon slices until crisp but not burnt, about 6–8 minutes, turning once. Transfer to a paper towel-lined plate to drain; when cool, finely chop or crumble the bacon. Reserve 1 tablespoon of the bacon fat and discard the rest or save for another use.

Prepare breadcrumb mixture

Place Ritz crackers in a food processor and pulse to coarse crumbs (about 1 1/2 cups). In a small saucepan over low heat melt 6 tablespoons unsalted butter. Add minced garlic and minced shallot and sauté gently for 1–2 minutes until fragrant and softened (do not brown). Stir in chopped parsley, lemon zest, 1 tablespoon white wine, 1/4 cup grated Parmesan, 1 teaspoon hot sauce (if using), 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the reserved bacon fat. Remove from heat and fold in cracker crumbs and crumbled bacon until mixture is evenly moistened and holds together slightly. If the mixture seems dry, add 1–2 teaspoons of reserved clam liquor or additional melted butter.

Assemble clams

Arrange the clam half-shells on a rimmed baking sheet or shallow baking dish so they sit level. Spoon about 1 to 1 1/2 teaspoons of the breadcrumb-bacon mixture onto each clam, pressing gently so it adheres and forms a small mound above the clam meat. Drizzle each topped clam with a very light touch of extra-virgin olive oil (about a drop or two) to encourage browning.

Baking & Finishing

Bake

Place the baking sheet on the middle rack of the preheated 425°F (220°C) oven. Bake for 10–12 minutes until the crumbs are golden brown and bubbly and clams are just cooked through (internal texture should be firm but not rubbery). If you prefer a more toasted topping, finish under the broiler for 1–2 minutes, watching closely to avoid burning.

Finish and serve

Remove clams from the oven and let rest for 1 minute. Squeeze a little fresh lemon juice over each clam, sprinkle with chopped chives if using, and transfer to a serving platter. Serve immediately with lemon wedges on the side.