Add the chorizo, breaking up into small pieces with a wooden spoon and cook for 3 to 5 minutes more, until the bacon and chorizo are both golden and the chorizo is slightly crisp.
Heat the same skillet over medium heat for several minutes add the bacon and cook for 8 to 10 minutes, stirring occasionally until the bacon begins to crisp. Preheat the oven to 400° and line a small baking sheet with foil.Take care not to get pieces of the shell in the clam. When cool enough to handle, remove the top shell by twisting around the hinge, leaving the clam attached to the bottom shell. When the clams begin to pop open, remove from them from the skillet, continuing to check every 2 minutes or if you hear clams popping open. Cover and cook for 15 to 20 minutes, checking after 10 minutes. Heat a large skillet over medium heat for about 3 to 4 minutes, and add the clams and wine. Add about 1 teaspoon of flour and mix around this will help the clams to release any sand. Place the clams in a medium bowl and fill with water. Rinse the clams, scrubbing the shells with your hands or a brush.
