Bacon Garlic Baked Clams

Clams sautéed in white wine, garlic, shallot thyme and bay leaf then mixed with bacon and topped with breadcrumb, parsley, lemon & cheese. Yum!

24
Bacon Garlic Baked Clams

Recipe: Bacon Garlic Baked Clams

Bacon Garlic Baked Clams

Ingredients

For The Clams:
1 cup dry white wine
3 garlic cloves, crushed
1 shallot, thinly sliced
2 thyme sprigs
1 bay leaf
24 littleneck clams, scrubbed

For The Filling:
2 thin slices of bacon 
(1 ounce), finely chopped
3 tablespoons unsalted butter
3 garlic cloves, minced
1 medium shallot, very finely chopped
1/2 cup dry white wine
1/2 cup chicken stock or 
low-sodium broth
2 shucked surf clams, mantles discarded 
and clams finely chopped, 
or
4 ounces shucked littleneck clams, finely chopped
1/2 cup fresh brioche breadcrumbs
1 tablespoon fresh lemon juice
 3/4 teaspoon kosher salt

For The Topping:
1/4 cup fresh brioche breadcrumbs
1 tablespoon very finely chopped parsley
1 teaspoon finely grated lemon zest
1 tablespoon finely grated Parmigiano-Reggiano
Kosher salt
Lemon wedges, 
for serving

Details

Time:
1 hour 20 minutes

Serves:
24

Rating:


Directions

Prepare the clams:

  1. In a large saucepan bring wine, garlic, shallot, thyme and 
bay leaf to a boil over high heat.
  2. Add the clams, cover and cook, shaking the pan occasionally, until the clams open, about 5 minutes.
  3. Using tongs or a slotted spoon, transfer the clams to a large baking sheet; discard the cooking liquid.
  4. Let the clams cool slightly, then split the shells in half and transfer the clam meat to a small bowl.
  5. Clean 24 of the shell halves and arrange on the baking sheet; discard the remaining shells.

 

Make the filling:

  1. In a large skillet, cook the bacon over moderate heat, stirring occasionally, until browned and just crisp, about 5 minutes.
  2. Add 
the butter, garlic and shallot and cook, stirring occasionally, until softened, 3 to 5 minutes.
  3. Add the wine and cook, scraping up any browned bits, 
until nearly evaporated, about 
5 minutes.
  4. Add the chicken stock and cook until reduced to a thin glaze, about 4 minutes.
  5. Stir in the shucked clams, breadcrumbs, lemon juice and salt. Let cool slightly.

 

Make the topping:

  1. In 
a medium bowl, mix the breadcrumbs with the parsley, 
lemon zest and cheese. Season lightly with salt.
  2. Preheat the oven to 350°. Put 1 clam in each half shell. Top the clams with the filling and the topping.
  3. Bake for about 15 minutes, until bubbling and the tops are golden. Serve with lemon wedges.