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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Course Main Dish
Servings 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
 

  • 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.