Rinse and srub the outside of each clam using cold water. once the clams are clean fill a large pot or bowl with cold water and a ¼ cup of salt. let the clams sit in the water to purge for about 2 hours. let butter sit out to soften while clams purge.
cut raw bacon into 1 inch pieces and saute until crispy. Remove bacon and let coll on a paper towel. saute the scallions, diced bell pepper and garlic in the bacon fat. then let cool to room temperature.
fold the sauteed vegies, crispy bacon and italian pork king good breadcrumbs with the softened butter. then mix in remaining seasonings and half of the parmesan cheese.
Bring a Large Pot w/ a steamer basket to a boil and add ¼ cup of kosher salt to the pot. Steam the clams for 8-12 Minutes until the clams have all fully opened. once the clams are cool enough to handle harvest the meat from each clam. Chop the clams into medium pieces.
Fold the Chopped clams into the casino butter mixture. then split apart the shells and rinse off any shell fragments. Scoop a heaping spoonful of the casino butter into 24 shells. top with a quarter slice of provolone and remaining parmesan cheese.
Place Clams on a sheet pan and bake at 425 for 8-10 minutes util cheese is fully melted and butter is begining to bubble out the sides of the clams