Serve with boiled baby potatoes, pasta and/or bread
Instructions
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.
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.
Recipe by Riegl Palate at https://www.rieglpalate.com/clams-with-wine-and-bacon/