Pan-Roasted Clams with Bacon, Bourbon and Jalapeño
- TOTAL TIME: 45 MIN
- SERVINGS: 4
Linton Hopkins gives clams a true modern Southern spin, cooking them with smoky bacon, boozy bourbon and spicy jalapeños.
- 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 jalapeños, thinly sliced into rounds
- 1 tablespoon very finely chopped flat-leaf parsley
- 2 tablespoons unsalted butter
- Crusty bread, for serving
- 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, jalapeños, 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.
Vibrant, slightly oaky Rueda.
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