Oven-roasted Clams with Chanterelles, Bacon, and Tomatoes

Name: Oven-roasted Clams with Chanterelles, Bacon, and Tomatoes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters diced bacon (about 3 slices; 3 oz. total); 237 milliliters cherry tomatoes, rinsed, stemmed, and cut in half, or 3 firm-ripe Roma tomatoes (about 10 oz. total), rinsed, cored, seeded, and diced; 907 grams clams in shells, suitable for steaming, well scrubbed under cool running water; 3 Tbsps dry white wine; 4 sprigs (about 4 in. long) fresh thyme, rinsed; 2 cloves garlic, peeled and thinly sliced; 113 grams lemon (about , rinsed and cut lengthwise into 6 wedges; 170 grams fresh chanterelle or common mushrooms, rinsed, tough stem ends trimmed, and cut into 3/4-inch chunks (see notes); 118 milliliters pitted calamata or oil-cured black olives (see notes); 1 Tbsp olive oil; 6 Tbsps unsalted butter or margarine

Oven-roasted Clams with Chanterelles, Bacon, and Tomatoes requires about 45 minutes from start to finish. One serving contains 287 calories, 8g of protein, and 25g of fat. This gluten free and primal recipe serves 4. 1 person found this recipe to be flavorful and satisfying. A mixture of olive oil, lemon, clams in shells, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

In a 10- to 12-inch ovenproof frying pan (with at least 2 1/2-in. sides) over medium-high heat, stir bacon often until browned and crisp, 3 to 5 minutes.

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

Add olive oil, mushrooms, and garlic and stir often until mushrooms are slightly limp, 2 to 3 minutes.

Ingredients you will need

Mushrooms

Olive Oil

Garlic

Add butter, wine, tomatoes, olives, and thyme sprigs; stir often over high heat until butter is melted and liquid is boiling.

Ingredients you will need

Fresh Thyme

Tomato

Butter

Olives

Wine

Add clams and squeeze 2 lemon wedges over clams, discarding seeds and peels. Cover pan.

Ingredients you will need

Lemon Wedge

Clams

Seeds

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Frying Pan

Transfer pan to a 500 regular or convection oven and bake until clams pop open, 12 to 15 minutes.

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Clams

Pop

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Oven

Frying Pan

Ladle clam mixture and juices equally into four wide, shallow bowls; discard any clams that didn't open.

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Clams

Equipment you will use

Bowl

Ladle

Garnish each serving with a lemon wedge.

Ingredients you will need

Lemon Wedge

Equipment

Ingredients

Servings:

118milliliters

diced bacon (about 3 slices; 3 oz. total)237milliliters

cherry tomatoes, rinsed, stemmed, and cut in half, or 3 firm-ripe Roma tomatoes (about 10 oz. total), rinsed, cored, seeded, and diced 907grams

clams in shells, suitable for steaming, well scrubbed under cool running water 3Tbsps

dry white wine 4sprigs

(about 4 in. long) fresh thyme, rinsed 2cloves

garlic, peeled and thinly sliced 113grams

lemon (about , rinsed and cut lengthwise into 6 wedges 170grams

fresh chanterelle or common mushrooms, rinsed, tough stem ends trimmed, and cut into 3/4-inch chunks (see notes)118milliliters

pitted calamata or oil-cured black olives (see notes)1Tbsp

olive oil 6Tbsps

unsalted butter or margarine

Recommended wine: Chardonnay, Muscadet, Riesling

Clams on the menu? Try pairing 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 GEN5 Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.