Fry the bacon until very crisp. Remove the bacon and crumble. Pour off all but about 2 Tbs. of the rendered fat.
Add the butter and bring to a bubble over medium heat. Add the bacon, garlic, green onions, celery, thyme, and crushed red pepper, and cook until the onions are soft.
Add the white wine, lemon juice, and Worcestershire, and bring to a boil. Reduce until very little liquid remains, then removed from the heat. Stir 1/4 cup of bread crumbs into the sauce.
Place a clam in each shell and top with enough sauce to fill the shell level. Then top with about 1 tsp. of the bread crumbs.
Bake in a preheated 450-degree oven for between 12 and 15 minutes, until the bread crumbs are browned and the sauce is bubbly. Serve very hot, and with a warning about that. And a glass of good Sauvignon Blanc.