Active Time
Total Time
45 MIN
Serves : 4

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

How to Make It

Step 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.

Step 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.

Step 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.

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