My F&W
quick save (...)

Pan-Roasted Clams with Bacon, Bourbon and Jalapeño

  • FAST

Linton Hopkins gives clams a true modern Southern spin, cooking them with smoky bacon, boozy bourbon and spicy jalapeños.

  1. One 3-ounce slab smoked bacon, cut into 1/2-inch dice (1/2 cup)
  2. 1/4 cup very finely chopped shallots
  3. 2 tablespoons very finely chopped garlic
  4. 24 littleneck clams, scrubbed and soaked in cold water for 15 minutes
  5. 1/4 cup bourbon
  6. 1/4 cup bottled clam broth
  7. 1/4 cup heavy cream
  8. 2 jalapeños, thinly sliced into rounds
  9. 1 tablespoon very finely chopped flat-leaf parsley
  10. 2 tablespoons unsalted butter
  11. Crusty bread, for serving
  1. 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.
  2. 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.
  3. 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.

Suggested Pairing

Vibrant, slightly oaky Rueda.

You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.