Fry bacon until done and save 2 tbsp of fat. Sauté onions and peppers in bacon fat until tender; remove from heat and cool.
Combine 4 oz of butter, the lemon juice, Worcestershire, Tabasco, bacon, and sautéed vegetables and chill.
Add the clams to the butter mixture and sauté until the clams open.
Melt 2oz of butter in a sauté pan and toss the breadcrumbs in the butter. Top each clam with a portion of breadcrumbs.
Bake at 400 degrees until lightly brown and bubbling, approximately 10 minutes. Serve immediately.