Clams With Bacon Recipes

CLAMS WITH BACON AND GARLIC

Steps:

• Soak the clams in water seasoned with salt about 1 to 2 hours. Wash them under running water before cooking.
• Add the olive oil, the unpeeled crushed garlic and the bacon cut into strips in a frying pan and cook over medium-low heat for about 4 to 5 minutes, stirring occasionally. Add the clams, stir, cover the pan with a lid and cook over low heat until the clams open completely.
• Sprinkle with chopped coriander and turn off the heat. Serve the clams with a good and fresh white wine!

CLAMS WITH SMOKY BACON AND TOMATOES

Steps:

• Heat large pot over medium-high heat. Add bacon and onion; sauté until bacon is crisp around edges and onion starts to brown, stirring, about 8 minutes. Add garlic; stir 1 minute. Add tomatoes with juice and peppers; bring to boil, scraping up browned bits. Add clams, cover, and boil until clams open, stirring occasionally, 8 to 10 minutes (discard any clams that do not open). Stir in 1/4 cup parsley. Divide among shallow bowls. Sprinkle with 2 tablespoons parsley.

CLAMS CASINO WITH BACON AND BELL PEPPER

Steps:

• Arrange a rack in center of oven; preheat to 500°F. Cook bacon in a large skillet over medium heat, turning occasionally, until golden and crisp, 5-7 minutes. Transfer bacon to paper towels, reserving fat in skillet. Let cool, then break into 1/2" pieces.
• Purée shallots and bell pepper in a food processor until finely chopped. Add shallot mixture to bacon fat; season with 1/4 tsp. salt. Cook, stirring, until softened, about 5 minutes. Add vinegar and cook, stirring, until liquid is evaporated and mixture begins to look dry, about 3 minutes. Remove from heat.
• Toss panko with oil and parsley in a small bowl; season lightly with salt. Spread a layer of salt on a rimmed baking sheet and arrange clams over to keep steady. Top each clam with a level 1/2 tsp. shallot mixture (you may have extra), then top with bacon and breadcrumb mixture. Roast until breadcrumbs are lightly toasted and clams are just cooked through, 6-8 minutes.

BACON CLAM CHOWDER

Steps:

• In a small saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until potato is tender., Meanwhile, drain clams, reserving juice. Place clams in a small food processor; process until finely chopped., In a small bowl, mix cornstarch and cream until smooth; stir into pan. Add reserved clam juice. Bring to a boil; cook and stir 2 minutes or until soup is thickened. Stir in butter, cayenne and clams; heat through. Top servings with bacon.

NEW ENGLAND CLAM CHOWDER I

Steps:

• Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
• Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.

FETTUCCINE WITH BACON-CLAM SAUCE

Steps:

• Cook fettuccine according to package directions. Meanwhile, drain clams, reserving 1/4 cup juice. In a large saucepan, combine the butter, garlic, parsley, oregano, pepper, clams and reserved juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Stir in the cream and Parmesan cheese; cook 2-3 minutes longer or until heated through. Add bacon. Drain fettuccine; stir into sauce.

BACON-BROILED CLAMS

Steps:

• Preheat broiler. Line a 10-by-15-by-1-inch baking sheet with aluminum foil. Arrange clams on prepared baking sheet.
• Scatter scallions evenly over clams. Place one piece of bacon on each clam. Broil close to heat just until bacon is lightly browned. Serve immediately, accompanied by bread.

BAKED CLAMS WITH BACON

Steps:

• Preheat oven to 375ºF.
• Heat a large skillet and add the clams. Add the white wine and cook the clams over high heat until they open. Remove the clams from the skillet as they open using a pair of kitchen tongs, and gather them in a large bowl. Allow clams to cool for a few minutes and then twist off the top shells, leaving the clam "meat" in the bottom shells. Refrigerate until ready to cook.
• Place the cut bacon in a skillet and cook until crispy. Drain on a paper towel and reserve the grease.
• Place the butter in the bowl of a food processor and add the scallions, garlic, lemon zest and half of the lemon juice. Pulse to blend. Transfer the mixture to a bowl and season with salt and pepper to taste. Add the reserved bacon grease and the breadcrumbs and stir to blend. Place the breadcrumb mixture on a baking sheet and cook in the oven until golden brown and bubbling, 3-5 minutes. Taste and adjust the seasoning, if needed.
• Remove the clams from the refrigerator and loosely mold some of the breadcrumb mixture into each shell so the clam body is somewhat covered. Arrange the clams in a single layer on a baking sheet and bake for 10 minutes. Broil for 1 minute, watching constantly so they don't burn. Remove from the oven and squirt with the remaining lemon juice. Top each clam with the bacon and parsley and serve immediately.
• *Note: For safety reasons, discard any clams that are open before you cook them and any that are closed after you cook them.

GRILLED CLAMS ON THE HALF SHELL WITH BACON, GARLIC, AND HOT PEPPER

Steps:

• Preheat grill to high.
• Place a medium saute pan over medium-high heat, add the bacon and cook until lightly golden brown. Add the garlic and red pepper flakes and continue cooking until the bacon is crisp. Remove from the heat, stir in the olive oil, parsley, and bread crumbs and season with black pepper, to taste.
• Top clams with bacon mixture and place on the grill. Grill for about 1 minute or until just cooked through. Serve immediately.

STEAMED CLAMS WITH BACON AND BEER RECIPE

Steps:

• Fry 4 slices chopped bacon in a medium pot until soft and golden, about 4 minutes. Add 1 small chopped onion and 2 cloves chopped garlic and continue cooking until the bacon is nicely browned and the onion is tender, about 4 minutes longer.
• Stir in 3 pounds well-scrubbed Manila clams and add 1 cup beer or water or chicken stock. Cover the pot and steam the clams for 3 to 5 minutes, until they open. Discard any clams that do not open.
• Stir gently to mix with the bacon, garlic, and onion, and serve immediately. Recipe Source: "Off The Hook: Reflections & Recipes from an Old Salt" by Roger Fitzgerald. Recipes by Susan Volland (Ten Speed Press). Reprinted with permission.

CLAM AND BACON SOUP

Steps:

• Bring 4 cups water and the vermouth to a boil in a large pot over high heat. Add the clams, cover and cook until they start opening, 4 to 10 minutes; as the clams open, transfer them to a bowl using tongs. (Discard any unopened clams.) Strain the cooking liquid through a fine-mesh sieve into another bowl; set aside.
• Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the bacon and garlic. Cook, stirring occasionally, until the bacon starts to crisp, about 7 minutes. Add the spring onions, sliced celery, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables soften, about 7 minutes.
• Sprinkle the flour over the vegetables in the pan; cook, stirring, until incorporated, about 1 minute. Slowly add the reserved clam cooking liquid, stirring and scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until thickened, about 3 minutes. Season with salt and pepper.
• Add the clams to the saucepan (remove from the shells and chop, if desired); add the peas. Cook until warmed through, about 2 minutes. Remove from the heat and stir in the half-and-half. Top with celery leaves and serve with the baguette.

BACON-PARMESAN GRILLED STUFFED CLAMS

Steps:

• Heat grill to medium heat.
• Fill large skillet with water to 1-inch depth. Bring to boil on medium-high heat. Add clams; cover. Simmer on medium-low heat 3 to 4 min. or until clams open. (Discard any clams that do not open.) Drain clams in colander; rinse with cold water to remove any sand. Remove clam meat from shells; chop and set aside. Reserve 36 clam shell halves.
• Cook bacon in large skillet on medium heat until crisp. Add garlic; cook and stir 30 sec. Stir in crumbs and parsley; remove from heat. Add cheese and oil; mix well. Stir in chopped clams.
• Pour 1/2-inch-deep layer of kosher salt into 16-5/8x11-7/8x2-5/8-inch disposable aluminum pan. Fill shells with bacon mixture; place in single layer in salt. (The salt prevents the filled shells from tipping over.) Place pan on grill grate; grill 4 min. or until clams are heated through. Serve with lemon wedges.

SPICY CLAM PASTA WITH BACON, PEAS AND BASIL

Steps:

• Put basil, parsley and garlic in a mortar or food processor. Add salt and pepper to taste and 1/4 cup oil. Pound or whiz to obtain a bright green purée.
• Put a pot of water on to boil and make it very salty. (It will boil faster with the lid on.)
• Over medium heat, render bacon in its own fat until browned and crisp but not hard, 5 to 8 minutes. Remove with a slotted spoon and set aside. Pour off fat but leave a small amount in the pan, just to coat the bottom.
• Increase heat to medium-high, add 2 tablespoons olive oil, the clams, serrano chile and red pepper. Season with salt and pepper and cook for 2 minutes, stirring and coating clams well. Add peas and warm through, then turn off heat.
• Boil pasta and cook until slightly underdone. Drain pasta and add to pan with clams. Turn heat to medium-high and stir all together. Add a splash of pasta water, if it seems dry. Add basil purée and toss well. Top with bacon and reserved basil leaves. Pass lemon wedges.

CLAMS WITH FRIED CILANTRO, GINGER, GARLIC AND BACON

Steps:

• Steam the clams with the water and butter in a covered pan for 3 minutes. Turn off the heat and keep covered. On a medium flame fry the garlic, ginger, cilantro, shallots, and bacon separately in the safflower oil. They will lightly brown in seconds so stand ready with a slotted spoon. The ginger takes the longest, but that means 10 seconds. The bacon is done in literally a blink of an eye. When the cilantro leaves turn dark green; it's done. Drain each on a paper towel.
• Save the clam nectar to use later. Discard one shell from each clam. On a single platter or individual plates, place the clams on their half shells. Drizzle with olive oil. Scatter the fried garlic, ginger, cilantro, shallots and bacon over the clams. Serve warm and eat by hand.