Season with salt and transfer to the plate with the bacon.
Using a slotted spoon, transfer to a paper towel-lined plate and set aside. Add the bacon and cook until crispy, 3 minutes. Carefully loosen the clams from the bottom shell and place on a small baking sheet lined with coarse salt. When the clams are cool enough to handle, remove the top shell from the clams, discarding. Using tongs, transfer the clams to a bowl.
Cook until the clams just begin to open, 6 minutes.
