Make the Stuffing
Increase the oven temperature to 500°. In a large nonstick skillet, cook the bacon, stirring occasionally, until golden and crisp, 5 to 6 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain. Pour off the bacon fat from the skillet and add the olive oil, onion, red pepper, celery, garlic and thyme; cook over moderate heat, stirring occasionally, until softened, 7 to 8 minutes. Add the paprika and bacon and cook until fragrant, about 1 minute. Stir in the reserved 3 tablespoons of clam juice and cook until absorbed, about 2 minutes. Add the vegetable mixture to the bread crumbs and mix well; stir in the lemon juice, butter and parsley.