In a large sauté pan, cook bacon over medium heat until crisp. Remove from pan, drain on paper towels and crumble; set aside.
Wipe out the sauté pan, but don't wash it. Instead, heat the pan over medium-high heat for a minute or two, then add the olive oil and butter.
Sauté the shallot, garlic, onion, and peppers with the oregano, and a pinch of salt and pepper until softened.
Turn the heat to medium-high and add the wine. Reduce the pan liquid until only about ¼ cup remains. Cool the vegetables completely.
Stir in the panko, reserved bacon, fresh herbs, and half the Parmesan cheese. Taste and correct seasonings.
Shuck the clams, reserving the bottom shells. Arrange them on a rimmed baking sheet.
Divide the stuffing equally among the clams, mounding it up slightly. Sprinkle the rest of the Parmesan evenly over the stuffing
Bake at 500°F until the clams are cooked, and the topping is deep golden brown, about 7-10 minutes.