In a big skillet over medium heat, fry the bacon until it is crisp and fat is rendered, about 5-7 minutes; use a slotted spoon and remove bacon from skillet; drain bacon on paper towels, then crumble and set aside.
Pour off all but 2 tablespoons bacon drippings from skillet.
In a large bowl, use your hands to gently but thoroughly combine the potatoes, clams, bread crumbs, scallions, cream, parsley, thyme, oregano, hot pepper sauce, pepper, eggs, and baron.
Divide mixture into 6 parts, forming each into a patty about 3 inches diameter.
In the skillet used to cook the bacon, heat the bacon drippings and vegetable oil.
Cook the hash cakes 5-7 minutes until the bottom is browned and crisp.
Turn patties carefully using a spatula and cook 5-7 minutes until the other side is browned and crisp.