Cook until all the clams open - about 4 minutes. (Any clam that fails to open is dead and should be discarded. But try tapping on the shell first.)

Remove the clams, reserving the broth, and then shuck the clams from the shells.

Strain the broth through a fine mesh sieve to remove any grit.

Rinse out the skillet and place the strip of bacon in the skillet over medium high heat.

Cook for about 10 minutes.

When the bacon is cooked, remove it to a cutting board and dice. Leave the bacon fat in the pan.

Place the remaining water in a medium stock pot over high heat. When the water boils, add the linguine.

Place the skillet with the bacon fat over medium heat and add the shallot, celery and diced bacon.

Cook for about 5 minutes.  Stir frequently.

Add the wine and the strained clam broth to the pan. Season with the pepper.

Cook over medium high heat until the liquid is reduced by about 2/3.

Add the clams, goat cheese and the oregano.

Remove from the heat and stir until the cheese is melted.

Add the drained linguine, toss well to coat.

Serve.