Cook the bacon under a preheated hot grill for 7–10 minutes, turning once, until crisp. Leave to cool slightly, then thinly slice. Keep warm.
Make the salsa by mixing together all the ingredients in a bowl. Season to taste with salt.
Heat the oil and measurement water in a large saucepan, add the clams, cover and cook over a medium heat for 5 minutes until the clams have opened. Discard any that remain closed.
Transfer the clams to a serving plate. Spoon a little of the chilli salsa into each one, then top with a little crispy bacon. Eat straight from the shells.