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Categories:
bacon shallots garlic littleneck clams bourbon clam broth heavy cream jalapenos flat leaf parsley unsalted butter crusty bread
Viewed: 52 - Published at: 3 years agoIngredients
- One 3-ounce slab smoked bacon, cut into 1/2-inch dice (1/2 cup)
- 1/4 cup very finely chopped shallots
- 2 tablespoons very finely chopped garlic
- 24 littleneck clams, scrubbed and soaked in cold water for 15 minutes
- 1/4 cup bourbon
- 1/4 cup bottled clam broth
- 1/4 cup heavy cream
- 2 jalapenos, thinly sliced into rounds
- 1 tablespoon very finely chopped flat-leaf parsley
- 2 tablespoons unsalted butter
- Crusty bread, for serving
Method
- In a large, deep skillet, cook the bacon over moderately low heat, stirring occasionally, until the fat is rendered and the bacon is browned, about 10 minutes.
- With a slotted spoon, transfer the bacon to a plate.
- Add the chopped shallots and garlic to the skillet and cook, stirring occasionally, until they are softened, about 3 minutes.
- Add the drained clams and bourbon to the skillet and simmer over moderately low heat until the bourbon is almost evaporated.
- Add the clam broth, cover and cook until the clams open, 5 to 7 minutes.
- Discard any unopened clams.
- Transfer the clams to shallow bowls.
- Add the cream, jalapenos, parsley and the bacon to the skillet and simmer until the cream is slightly thickened, about 2 minutes.
- Swirl in the butter.
- Pour the cream sauce over the clams and serve with crusty bread.
