Littleneck Clams with Bacon, Butter and HerbsPrint This
- 4 thick slices of bacon
- 2 tablespoons basil
- 3 garlic cloves
- 30 littleneck clams
- 1/2 cup chicken stock
- 2 tablespoons butter
- 1 small bunch of chives
- Juice and zest of 1 lime
- Crushed red pepper to taste
- Salt and pepper to taste
- Warm, crusty bread for serving
- Prep Ingredients: Cut the bacon into lardons. Mince the basil. Thinly slice the garlic. Scrub the clams and chill until ready to use. Mince the chives. Thinly slice the cucumber and radish.
- Prepare the Clams: Add the bacon to a large pot with a lid. Turn the heat to medium high and cook until all the fat has rendered and the bacon is crispy, about 7 minutes. Remove all but 2 tablespoons of bacon fat from the pot. Add the basil and sliced garlic and cook for 2-3 minutes more or until the sauce is very fragrant. Add the chicken stock and bring to a boil.
- Gently add the clams to the broth and cover immediately for 7-10 minutes. After 10 minutes remove the cover and take out all the clams that have opened and transfer them to a large bowl. Return the cover to the pot for an additional 3-5 minutes. Transfer all the opened clams to the bowl and discard any that haven’t opened.
- Add the butter, chives, crushed red pepper, and the lime juice and zest to the broth and bring to a boil. Boil for 5-10 minutes or until the broth has reduced a bit. Carefully remove about 1 cup of the broth from the pot with a tempered glass (or metal) measuring cup. Transfer the clams back to the broth and pour the reserved broth on top. Remove from heat and serve.
- To Serve: Serve the pot of clams at the table with an empty bowl for the shells. Serve with crusty bread. Enjoy a very romantic meal for two!