Preheat your oven to 400°F.
Scrub the clams thoroughly to remove any dirt or sand. Place them in a large pot with enough water to cover them, and bring the water to a boil. Cook the clams for about 5 minutes, until their shells open. Discard any clams that do not open.Remove the clams from the pot and let them cool.
Once the clams are cool enough to handle, shuck the clams and remove the meat from the shells. Chop the clam meat finely and set aside. Rinse the shells clean.
Chop the onions, celery, garlic, and all herbs. Set aside.
Cook the chopped bacon in a skillet over low heat with a knob of butter for 10-15 minutes, until the fat is rendered and the bacon is slightly crispy.
Add the celery, onions, garlic, herbs and remaining butter and sauté until translucent, about 5 minutes.
Lightly toast the crushed crackers in a separate pan.
In a large bowl, combine bacon, veggies, herbs, and seasoning with the cracker crumbs. Fold in the chopped clams.
Mix in clam juice to loosen the mixture until it reaches the desired thickness.
Using a large spoon, scoop and generously stuff the mixture into the shells, mounding slightly over the top.
Arrange the clams in a single layer on a baking sheet and bake for 10 minutes. Broil for 1-2 minutes, until the top of the clam mixture turns golden brown, keeping a watchful eye on them so they don't burn.
Remove from the oven and garnish with finely minced parsley.
Serve immediately with fresh lemon wedges or grilled lemon halves.
Alternatively, serve as a dip: transfer the stuffing to a greased baking dish and bake for 35-40minutes, or until the top is golden and the crust around the edges is golden brown. Serve warm with crackers.