Add the clam juice and continue to cook until thick, about 2 to 3 minutes. Remove from the heat and swirl in 1 tablespoon of cold butter. Add the shallots, red bell pepper, remaining garlic, and crushed red pepper, and cook for 2 minutes longer. In a medium sauté pan over medium heat, cook the bacon and proscuitto for 2 minutes. Strain the broth through a fine mesh sieve and set aside. Using tongs or a slotted spoon, transfer the clams to a bowl to cool. Place the lid on the pan, increase the heat to medium-high and cook the clams until they all open, 3 to 4 minutes.
When hot, add 2 teaspoons the garlic, white wine, thyme sprigs and the clams. In a large, high sided sauté pan with a lid over medium heat add the remaining 1 tablespoon of the melted butter and olive oil. In a small bowl, combine the bread crumbs with 1 tablespoon olive oil, 1 tablespoon of the melted butter, Parmesan, 1 tablespoon chopped parsley and the pepper and set aside.
