Viognier-Steamed Clams with Bacon and Parsnips

Name: Viognier-Steamed Clams with Bacon and Parsnips
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 170 grams thickly sliced bacon, cut crosswise into 1/2-inch strips; 2 Tbsps snipped chives; 237 milliliters heavy cream; 48 littleneck clams, scrubbed and rinsed; 59 milliliters extra-virgin olive oil, plus more for brushing; 6 servings Oyster crackers, for garnish; 454 grams parsnips, peeled; 6 servings Salt and freshly ground pepper; 1 shallot, minced; 2 Tbsps unsalted butter; 355 milliliters Viognier

The recipe Viognier-Steamed Clams with Bacon and Parsnips can be made in around 45 minutes. This recipe serves 6. This recipe covers 12% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 8g of protein, 39g of fat, and a total of 447 calories. This recipe from Food and Wine requires butter, parsnips, shallot, and littleneck clams. If you like this recipe, take a look at these similar recipes: Steamed Clams with Bacon and Beer, Japanese Clams (Sake Steamed Clams), and Steamed Clams.

Instructions

Preheat the oven to 35

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Oven

On a baking sheet, brush the parsnips with olive oil and season with salt and pepper. Roast the parsnips, turning once or twice, until tender, about 40 minutes.

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Salt And Pepper

Olive Oil

Parsnip

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Baking Sheet

Let cool slightly, then quarter the parsnips lengthwise and slice them 1/4 inch thick.

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Parsnip

Meanwhile, in a large, deep skillet, cook the bacon over moderately high heat until well browned and crisp, about 6 minutes.

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Bacon

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Frying Pan

Drain the bacon strips on paper towels; wipe out the skillet.

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Bacon

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Paper Towels

Frying Pan

In the skillet, bring the Viognier to a boil with the butter and shallot.

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Viognier

Shallot

Butter

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Frying Pan

Add the clams, cover and cook over high heat until they open, 6 to 8 minutes. Using a slotted spoon, transfer the clams to a large bowl.

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Clams

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Slotted Spoon

Bowl

Pour the clam broth into a glass measuring cup. Rinse out the skillet. Slowly pour the clam broth back into the skillet, stopping before you reach the grit at the bottom.

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Broth

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Measuring Cup

Frying Pan

Add the cream and boil until the liquid has reduced by half, about 8 minutes. If the cream sauce separates, transfer to a blender and puree until smooth, then return it to the skillet.

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Cream Sauce

Cream

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Blender

Frying Pan

Add the roasted parsnips, bacon, chives and the cooked clams in their shells to the skillet. Season generously with pepper, cover and bring to a boil. Spoon into shallow bowls, sprinkle with oyster crackers and serve immediately.

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Oyster Crackers

Parsnip

Chives

Pepper

Pasta Shells

Bacon

Clams

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Frying Pan

Bowl

Equipment

Ingredients

Servings:

170grams

thickly sliced bacon, cut crosswise into 1/2-inch strips 2Tbsps

snipped chives 237milliliters

heavy cream 48

littleneck clams, scrubbed and rinsed 59milliliters

extra-virgin olive oil, plus more for brushing 6servings

Oyster crackers, for garnish 454grams

parsnips, peeled 6servings

Salt and freshly ground pepper 1

shallot, minced 2Tbsps

unsalted butter 355milliliters

Viognier

Recommended wine: Chardonnay, Muscadet, Riesling

Clams works really well 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. One wine you could try is Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay. It has 4.2 out of 5 stars and a bottle costs about 30 dollars.