Maine Clams in Wine Broth with Shallots and Bacon
 
Prep time
Cook time
Total time
 
I made these in Maine for the family I stayed with. Clams in broth was a novel idea for them. I use clam broth here because the Dad had accidentally begun to boil them, not understanding what I was making. So, I used that liquid for extra flavor, but it's not necessary. If you want to bump up the flavor, you could always use some clam juice, but again- not necessary. Eat the clams. Soak the bread in the broth. Be grateful for your life.
Author:
Recipe type: Side, Appetizer, Main
Cuisine: American
Serves: 8
Ingredients
  • 1 lb. package of bacon
  • 2 lbs. clams, scrubbed of any grit
  • 2 cups dry white wine
  • ½ cup clam broth (or water)
  • 2 large shallots, thinly slice (about a heaping cup)
  • 7 garlic cloves thinly sliced
  • 3 tbsp butter
  • 1 tsp salt
  • zest and juice of one lemon
  • 1 loaf of crusty, rustic bread, sliced (french will do)
Instructions
  1. Heat the oven to 350. Place the bacon on a rimmed baking pan in a single layer. Cook the bacon until crisp, about 30-40 minutes. Drain the grease into a bowl and set aside. Place the bacon on a paper towel or rack to cool. When cooled, chop and set aside.
  2. Heat a large dutch oven (or stock pot in a pinch) over medium high heat. Place 1 tbsp. of the bacon grease and the butter in the pot. When the butter has melted, place the shallots, garlic, and salt and stir until the shallots are transparent. Pour in the wine and broth (or water) and bring to a boil. Let it cook down for a few minutes uncovered. Let's say 2 minutes.
  3. Place the raw, scrubbed clams in the pot, sprinkle in the lemon zest, and cover. Let the clams cook until they open (anywhere from 5-15 minutes) stirring occasionally to get the unopened ones to the bottom and the heat.
  4. While the clams are cooking, place the slice bread the same baking sheet you used for the bacon in a single layer. Bake at 350 while the clams are steaming for 10 minutes. Remove from the oven and brush with bacon grease then pop them back in the oven for 5 more minutes. Serve warm along with the clams and broth.
  5. When the clams are opened, remove them to your serving dish(es) then let the liquid reduce on a high heat for 3-5 minutes. Pour over your clams, add the chopped bacon, squeeze the lemon all over and devour with that crusty bacon bread.
Recipe by Sugar & Sassafras at https://www.sugarandsassafras.net/?p=1473