Place the clams in the bottom of a clam steamer or a deep boiling pot. Add the beer to completely cover the clams, add the bay leaves and the lemon juice. Cover the pot and bring the beer to a boil. Steam until the top clams open (about 3 to 5 minutes).
While the clams are steaming, melt the butter over low heat. Add the garlic and sauté for 1 minute add the parsley and salt to taste.
Remove the clams from the heat and discard the liquid, as well as any clams that have not opened. With a slotted spoon, place the clams in the butter sauce. Garnish with more parsley and bacon. Serve with crusty bread.