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1
Spread rock salt in an even layer across two heavy baking trays. Nestle the opened clams on the half shell into the salt so that each shell sits level and the liquor cannot spill. Position the oven rack approximately 10 cm from the broiler element and heat the broiler to its highest setting.
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2
For the Casino topping: combine the softened butter, finely diced red bell pepper, green bell pepper, onion, and breadcrumbs in a bowl and work together until evenly amalgamated. Place a small, generous spoonful of the mixture directly onto each clam, covering the meat. Lay one strip of raw bacon across the top of each shell.
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3
For the Oreganata topping: combine the seasoned Italian breadcrumbs, minced garlic, dried oregano, and grated Parmesan. Spoon the mixture over each clam so the meat is covered, then drizzle olive oil generously over every shell until the crumbs are moistened.
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4
This is where both dishes live or die: slide the trays under the broiler and cook briefly, watching without interruption. The Casino clams are ready when the bacon strip is fully crispy and the butter mixture is visibly bubbling at the shell's edge; the Oreganata clams are ready when the breadcrumbs are uniformly golden and the edges of the clam meat have just begun to curl. Remove each tray the instant its threshold is met — a clam that passes these moments becomes rubbery and is lost.
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5
Transfer the shells, still bedded in their rock salt, directly to serving plates or a platter. The salt retains heat and keeps the shells level through service. Serve immediately.