Add red pepper flakes, oregano, cumin and garlic and cook until fragrant, about 60 seconds more.
Add splash of tequila and stir,cooking a couple minutes. Add white parts of onion & Fresno Pepper and cook until soft and bacon is cooked through and crispy, a couple of minutes.Sauté bacon until fat starts to render and bacon is starting to brown. Set pan on grill and pre-heat on medium-high for 5-10 minutes.When you’re ready to cook, lift each clam from the water and scrub it to clean any particles or grit from the outside surface. Let the clams sit for 20 minutes to an hour. Place all the clams in a bowl and fill it with cool tap water. Discard any clams that do not close their shells within a few minutes or that have cracked or chipped shells. Gently tap any clams with open shells against the counter top.
