As the clams open, remove from pan immediately. Once all clams have opened and been removed, let cool. Discard cooking liquid. In the meantime, crisp up chopped bacon and set aside. Pour 1 cup of heavy whipping cream into a bowl, add salt, pepper and red pepper flakes. Cut up about 5 or 6 slices of crusty bread and place in the cream mixture, allow to soak for about 15 minutes. Add one small diced shallot, about 1 cup of Parmesan cheese, and chopped canned clams and fresh chopped parsley to this mixture.
Remove the cooked clams form the shell, chop and add to mixture. Create vessels from the shells of the clams by pulling apart the clam shells. Add the bacon to the bread mixture and form a stuffing like consistency. If the mixture is too moist, add a bit more Parmesan cheese. Fill each 1/2 clam shell with the mixture and bake in a 350 degree oven for about 10 minutes or until they are nice and golden brown. Garnish with extra chopped parsley and serve with fresh lemon wedges.