Place a large, high sided skillet that has a tight-fitting lid over medium-high heat. When hot, add the bacon. Cook, stirring frequently, until crisped and the fat has rendered. Remove with a slotted spoon to a paper towel lined plate. Pour off all but about 2 tbs of the bacon fat. Return the pan to medium heat and add the cumin seeds, jalapeno, and onion slices. Cook, stirring, until the onion is softened but not browned. Add the garlic and cook another 30 seconds. Now add the sauerkraut and hard cider. Adjust the heat so the cider is just simmering. Stir just to evenly distribute then add the clams. Place the lid on the skillet and let the clams cook until they open. I like to check every few minutes and pull the clams as they open. That way, you don’t overcook anybody.