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|| |
- 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
- 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.
- Add the shallot and cook until translucent, about 3 minutes.
- Stir in the garlic and cook, stirring constantly, for 30 seconds.
- Add the clams in an even layer.
- Pour in the wine.
- 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.
- Remove from heat and sprinkle with cheese and chives. Serve with potatoes, pasta and/or bread.
* I use a blend of four Italian cheeses (Asiago, Fontina, Parmesan and Provolone) but any good shredded Italian cheese will work just fine.