In a bowl, combine breadcrumbs, lemon, olive oil, and clams.
In a frying pan over medium low heat, melt butter, add onion, garlic, and pepper, and saute five minutes. Stir in bacon, and cook an additonal five minutes. Stir into breadcrumb mixture.
If filling clam shells: spoon about 2T mix into each clam shell, and top with a little bacon. Place filled shells on a cookie sheet or in a pyrex with about 1/4 inch water. Bake about 10 minutes at 350 degrees.
If filling a casserole dish: spoon mixture into casserole dish, and bake uncovered for 15 minutes at 350 degrees. Serve with crackers. (I use Pepridge Farm Butterfly crackers, but any hard cracker will do).
Change it up by adding a 1/2 C shredded mozzerella cheese and 2T grated Parmeseano Reggianno or Pecorino Ramano into the mix!