Shuck the clams, retaining bottom ½ shell, discard the top shells. Collect the meat and the juice and put them in a skillet. Bring to a boil. 

Arrange the clams back on the shells on a heavy-duty rimmed baking sheet.

Melt the butter in an 8-inch skillet over medium heat. Add the bell pepper and shallot and cook, stirring occasionally, until softened, about 5 minutes. 

Stir in the wine and Vermouth; cook until the liquid is reduced by half, about 2 minutes. 

Remove the skillet from the heat and stir in the pistachios, breadcrumbs, Parmigiano, parsley, and a few grinds of black pepper, and Espelette pimento.

Chopped the bacon, and add to the mix.

Spoon some of the pistachio mixture onto each clam. 

Broil the clams until the topping is just browned, about 5 minutes. 

Squeeze the lemon wedges over the clams before serving.

You can also use this stuffing for bay scallops, oysters, razor clams.