Saturday, December 3, 2011

Clams in Red sauce with Bacon

There is really nothing easier than a clams in a broth. You can use almost any liquid with herbs to give it more flavor. I love garlic and bacon and couldn't resist clams steamed in this delightful duo. So rich and fragrant - I am not sure if there is a more tempting aroma to great you from the bottom of the staircase as you are entering the kitchen.You could also use a white wine in this dish with some additional caramelized onion to make a whole new combo. I love easy, versatile cooking. Its fun to follow recipes sometimes but whats even better is being able to adjust and work with what you have on hand.

One of the most important parts of this dish happens long before the sauce come together - completely cleaning and removing sand before steaming the clams. The last thing you want is to have a gritty, sandy broth. Take a few extra minutes to make sure that you completely scrub each shell with a small brush.

Clams in a Red Sauce with Bacon
3-5 sliced of bacon - diced
1 can diced tomatoes
1 c white wine
3 cloves garlic- smashed
4 tbsp fresh parsley - diced
2 doz little neck clams - cleaned 

1) In a straight edged frying pan, render the bacon
2) Add the garlic and tomatoes, bring to a simmer
3) Add the wine and parlsey, bring back to a simmer
4) Add the clams in a single layer and place cover on pot
5) Once clams begin to open set aside (any that are broken or do not open should be discarded)
6) Serve remaining sauce on top of cooked pasta with open clams