Steamer Clams with Bacon & Fennel
A Pacific Northwest favorite, steamer clams are simple and delicious with bacon and fennel.
- 2 lb fresh steamer clams littleneck or manila clams, scrubbed clean
- 3 tbsp olive oil
- 1/2 shallot minced
- 1 cup white wine such as pinot grigio (mild white wine)
- 6 slices bacon cut in lardons
- 1/2 shallot sliced
- 1 clove garlic chopped
- 1-2 tbsp fresh fennel off the stem
- 2 lemons sliced for squeezing
- 4 slices rustic french bread cut in 1 inch thick slices
- 1 clove garlic
- 1-2 tbsp butter
Cook bacon lardons in a large pan over medium heat, rendering the fat (cook slow enough to cook the fat out and not burn the bacon). Remove bacon to a paper towel. Add garlic and sliced shallot to the pan and cook in the bacon grease until just softened, about 1 minute. Remove to a bowl and combine with bacon.
Increase the heat to medium high. Add olive oil to the pan. Add minced shallot and clams. Cook clams, stirring constantly for about 2 minutes. Add wine and about 1 tbsp of fresh fennel. Cover and cook until clams are opened. Remove from heat. Add the reserved bacon-shallot mixture. Serve over grilled toast with lemons on the side.