A big pot of clams is one of our favorite meals to share – whether we’re eating in or out. Until going wheat-free I wouldn’t dream of having clams without lots of good crusty bread to sop-up the great broth that accompanies good clams. While wheat-free pasta is an option, for these clams I opted to serve them with small boiled new potatoes.  It worked very well. Maybe that’s how clam chowder was discovered?

This is a simple recipe to make that involves just a few flavorful ingredients. Bacon and clams always go well together. I like to get bacon from the deli counter – I can get just the amount I need and it’s easy to adjust thickness of the bacon. In this case I like the bacon on the thicker side.

This is a great dinner for two for a nice crisp fall evening. Of course you can double it to include more.

Clams with Wine and Bacon

 

 

Clams with Wine and Bacon
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Recipe type: Main Dish
Author:
Serves: 2 servings
Ingredients
  • 4 thick cut bacon strips, finely chopped
  • 3 medium shallots, finely chopped
  • 4 garlic cloves, finely chopped
  • 4 dozen littleneck clams, cleaned and scrubbed
  • 1 cup dry white wine
  • 3 ounces mixed Italian shredded cheese
  • 3 tablespoons chopped chives
  • Serve with boiled baby potatoes, pasta and/or bread
Instructions
  1. In a large, deep skillet, braising pan or Dutch oven (something you can cover) set over medium heat, add the bacon. Cook until the bacon is crisp, about 5 minutes.
  2. Add the shallot and cook until translucent, about 3 minutes.
  3. Stir in the garlic and cook, stirring constantly, for 30 seconds.
  4. Add the clams in an even layer.
  5. Pour in the wine.
  6. Cover the pan and steam until the clams begin to open, 8 to 10 minutes. You may need to increase the heat to medium-high for a few minutes, then bring it back to medium.
  7. Remove from heat and sprinkle with cheese and chives. Serve with potatoes, pasta and/or bread.
Notes
* I like to get the bacon from the deli so I can get just the amount I need and also desired thickness.
* I use a blend of four Italian cheeses (Asiago, Fontina, Parmesan and Provolone) but any good shredded Italian cheese will work just fine.

 

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2014-10-29T07:52:54+00:00 October 29th, 2014|Categories: Main Dishes|Tags: , , , , , , , , , , |2 Comments

2 Comments

  1. David November 1, 2014 at 12:09 pm - Reply

    These sound so good – and we obviously are on the same page this week – we with oysters and pancetta!

    • Nicole November 3, 2014 at 7:40 pm - Reply

      Great minds think alike! Can’t wait to make your oysters and pancetta recipe – it looks fabulous!

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