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.

Wine Recommendation: Clams, Bacon and Garlic are well served by a light Beaujolais. See The Mixed Case for details.

Clams with bacon and garlic

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

  1. Clams: Place the clams in a bowl of cold water for 1/2 an hour. Drain the clams when ready to cook.
  2. 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.
  3. To Serve: Serve the clams in bowls accompanied with slices of baguette