Clams with Bacon and Garlic
Fresh clams make the simplest and most tasty of dishes. Make sure that your clams are fresh, any that don't close when given a sharp tap should be discarded and of course if they smell throw them all way. After many unfortunate purchases I make a point of smelling all my seafood before buying them, it is much better than getting home and being disappointed.
Portions: 4-6 Portions
Preparation: 10 minutes (plus 30 minutes soaking of clams)
Cooking: 10 minutes
Ingredients
- 1.5kg clams
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 4 rashers of streaky bacon, diced
- 200ml dry sherry
- 3 tbsp finely chopped parsley
- maldon salt and freshly ground black pepper
- slices of baguette, fresh or grilled with a little olive oil and dried herbs
Method
- Clams: Place the clams in a bowl of cold water for 1/2 an hour. Drain the clams when ready to cook.
- Heat the oil in a large saucepan over a moderate-high heat. Place the onion, bacon and garlic in the saucepan and sauté for 2-3 minutes until the onion is tender and the bacon is cooked. Stir in the clams and sherry, place a lid over the pan and leave the clams to cook for 8-10 minutes until all the clams have opened. Any clams that don't open discard. Stir in the parsley and season with a little salt and pepper to taste. Serve at once.
- To Serve: Serve the clams in bowls accompanied with slices of baguette