Baked Clams

Name: Baked Clams
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 applewood-smoked bacon slice; 28 grams French bread baguette; 118 milliliters dry white wine; 2 teaspoons chopped fresh thyme; 32 littleneck clams in shells, scrubbed; 2 teaspoons minced shallots; 2 Tbsps unsalted butter, divided

This recipe serves 8. One portion of this dish contains about 2g of protein, 3g of fat, and a total of 60 calories. This recipe covers 2% of your daily requirements of vitamins and minerals. A mixture of littleneck clams in shells, bread baguette, thyme, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Bring wine to a boil in a large skillet over medium-high heat.

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Wine

Equipment you will use

Frying Pan

Add clams; cover and cook 4 minutes or until shells open.

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Pasta Shells

Clams

Remove clams from pan, reserving cooking liquid. Discard any unopened shells. Strain cooking liquid through a cheesecloth-lined sieve into a medium bowl. Cool clams. Discard top shells.

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Pasta Shells

Clams

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Cheesecloth

Sieve

Bowl

Frying Pan

Place clams, still in bottom shell halves, in a single layer on a baking sheet.

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Clams

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Baking Sheet

Return reserved cooking liquid to pan; bring to a boil over medium-high heat. Cook until reduced to 3/4 cup (about 3 minutes).

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Frying Pan

Remove from heat; remove 6 tablespoons cooking liquid from pan, and reserve for another use.

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Frying Pan

Add 1 1/2 teaspoons butter to cooking liquid in pan; stir until butter melts. Spoon about 1/2 teaspoon cooking liquid back into each clam shell.

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Butter

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Frying Pan

Preheat broiler.

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Broiler

Place bread in a food processor; pulse 10 times or until fine crumbs measure about 1/2 cup. Cook bacon in a small skillet over medium heat until crisp.

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Bacon

Bread

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Food Processor

Frying Pan

Remove bacon from pan; finely chop.

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Bacon

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Frying Pan

Add shallots to drippings in pan; saut 30 seconds.

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Shallot

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Frying Pan

Add 1 tablespoon butter to pan, stirring until melted.

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Butter

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Frying Pan

Remove pan from heat; stir in breadcrumbs and bacon. Divide breadcrumb mixture evenly among clam shell halves, pressing mixture gently into shells. Broil 1 minute or until golden brown.

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Breadcrumbs

Pasta Shells

Bacon

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Frying Pan

Sprinkle with thyme.

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Thyme

Equipment

Ingredients

Servings:

applewood-smoked bacon slice 28grams

French bread baguette 118milliliters

dry white wine 2teaspoons

chopped fresh thyme 32

littleneck clams in shells, scrubbed 2teaspoons

minced shallots 2Tbsps

unsalted butter, divided

Recommended wine: Chardonnay, Muscadet, Riesling

Clams can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The 7Cellars Elway's Reserve Chardonnay with a 4.9 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.