Bacon Garlic Clam Platter 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!

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 GARLIC CLAM PLATTER

Steps:

• Gather your goods!! Put your clams in a large bowl or pot under cold running water, remove surface dirt and debris, then fill container with water so the clams will release extra grit and sand.
• Wash and prep your other veggies. Get pot of water on for noodles. I prefer the green tea noodles or buck wheat. They are light and flavorful, beautiful with this dish. Prepare according to package. Boil about 6 minutes, drain and set a side
• While noodles are being prepared, take the cut up bacon and saute in large pot over medium high heat. After bacon begins to render add veggies continue to cook until bacon is crisping. Add garlic, and cook till garlic aroma fills the air. Add wine and tomatoes bring to boil.
• Rinse clams again, drain and add to the bacon / veggie mix. cook until clams open. As the open, move them out of pan to make room for more clams as they open.
• Meal while, toast your bread of choice, however is best for you, I prefer the grill, but an oven is perfect.
• Now that your clams are all open, place the soba noodles in the remaining broth and add the butter. stir around, return clams to broth, add more wine if needed. Serve on a large platter with crusty bread. Enjoy and have fun with your guest. Put any remaining broth in a few side cups for your guest, just in case they want more!

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.

GARLIC & PIMENTO BUTTER CLAM WITH BACON

Steps:

• Prepare the butter: In a mixing bowl, combine the butter, pimentos, garlic, and chives.
• Season with salt and pepper.
• Mix well.
• Add parsley.
• Mix well.
• Spoon the butter onto a piece of parchment paper, for a long 1-inch round log.
• Roll the log up tightly in the parchment paper.
• Wrap the butter log a second time in plastic wrap.
• Refrigerate until firm (*Ialways make more of this butter. It's really versatile and hey, how can you have too much butter?) Preheat the oven to 400 degrees F.
• With an oyster knife, shuck each clam, remove the top shell and place on a parchment lined baking sheet.
• Loosen the clams away from the bottom shell.
• Remove the butter from the refrigerator and slice into thin pats.
• Place the pieces of bacon on top of each other and slice into 1-inch pieces.
• Place a pat of the butter on top of each shucked clam.
• Lay a piece of bacon on top of the butter.
• Place on the top rack in the oven and cook for 8 to 10 minutes, or until the bacon is crispy.
• Remove from the oven and place the clams on a large platter.
• Pour any pan drippings over the clams.
• Garnish with parsley.

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.

CLAM AND BACON PIZZA

Steps:

• Bring garlic and 4 cups water to a boil in a medium saucepan. Drain. Repeat process twice more. On final turn, do not drain; reduce heat and simmer until garlic is tender, 20-30 minutes. Drain; reserve garlic.
• Cook clams and 1/4 cup water in a large pot over medium-high heat, covered, stirring occasionally, until clams open, about 5 minutes (discard any clams that do not open); transfer to a large bowl. Strain clam cooking liquid through a fine-mesh sieve into a small bowl. Remove clams from shells and coarsely chop. Place in a medium bowl, cover, and chill.
• Purée reserved garlic, 1/2 cup clam cooking liquid, and 2 tablespoons oil in a blender, adding more cooking liquid by the tablespoonful, until smooth and creamy.
• Preheat oven to 500°F. Cook bacon in a medium skillet over medium heat until fat renders and bacon is slightly crisp, about 5 minutes; transfer to a paper towel-lined plate.
• Cut pizza dough in half. Working with 1 piece at a time and keeping other piece covered with a damp towel or plastic wrap, gently stretch dough into 12"-14" rounds and transfer to lightly oiled baking sheets. Spread dough with garlic purée and top with Pecorino, clams, and bacon. Bake pizzas until cheese is melted and crust is brown and crisp, 10-15 minutes. Drizzle with oil and top with parsley and red pepper flakes.

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.