Spying a bundle of beautiful looking clams at the local market I grabbed them not knowing exactly what I would make with them. I have always loved chowder but the dry heat had me thinking a thick soup might not compliment the summer-like weather. I decided to treat the clams a bit like mussels but add some chowder inspired flavors. It came out really well, a bit salty, but perfect after a day of lawn work. I did not have white wine in the house so I used whiskey which worked well. Even though this dish has bacon and cream it is surprisingly light and on top of that it is extremely easy to prepare. This dish is great with a nice crusty bread or french fries.
Steamed Clams with Bacon and Cream
serves 2 Ingredients:
- 1- bunch of clams(about 40) cleaned
- 2 slices of bacon, sliced(this will make your dish very salty)
- 3 shallots, minced
- handful of chives for cooking and garnish
- 3/4 cup of water
- 2 tablespoons of whiskey
- 3 tablespoons of cream
- to clean the clams you will want to soak them in cold water for 2 hours in a large bowl or pot changing the water a few times. After you have soaked them you will want to clean them with a brush or a towel.
- In a large pot brown the bacon, add the shallots and chives and saute until soft and fragrant.
- Add whiskey, then water and bring to a boil.
- Add cleaned clams making sure to discard and broken clams.
- Cover pot with lid and steam the clams for 5-10 minutes.
- Do not over cook but you want the clams open. *
- Add cream and garnish with chives.
*if a clam does not open after steaming do not eat it!