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Steamer Clams with Bacon & Fennel

A Pacific Northwest favorite, steamer clams are simple and delicious with bacon and fennel.
Prep Time5 mins
Cook Time10 mins
Course: Appetizer, Main Course
Cuisine: PNW, Seafood
Keyword: Manila Clams, Steamed Clams


  • 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

Grilled Toast

  • 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.

Grilled Toast

  • Butter each slice of toast. Rub garlic over each slice of toast. Grill until golden and crispy.