Using a slotted spoon, transfer to a paper towel-lined plate and set aside. Add the bacon and cook until crispy, 3 minutes. Meanwhile, melt half of the butter in a medium cast-iron skillet over medium.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.
In a large saucepan, heat the white wine and clams with 1 cup|237 ml water.
