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Categories:
bacon unsalted butter leeks garlic fresh rosemary lemon white wine parsley grape tomatoes crusty bread
Viewed: 37 - Published at: 4 years agoIngredients
- 3 pounds Clams
- 4 strips Bacon, Chopped
- 4 Tablespoons Unsalted Butter, Divided
- 2 whole Leeks, White Parts Only, Chopped And Rings Separated
- 4 cloves Garlic, Finely Minced
- 2 teaspoons Fresh Rosemary, Finely Chopped
- 1 whole Large Lemon, Zest And Juice
- 1 cup Dry White Wine
- 1/4 cups Flat-leaf Parsley, Chopped
- 1/2 pints Grape Tomatoes, Halved
- 1 loaf Crusty Bread, For Dipping
Method
- Rinse the clams under cold running water while scrubbing with a vegetable brush.
- Discard any clams with broken shells.
- Brown the bacon.
- Remove from the pan.
- Drain on paper towels.
- Remove the fat from the pan.
- Heat 1 tablespoon butter over medium heat.
- Add the leeks and garlic and cook until the vegetables cook down to a pulp, about 5 minutes.
- Add the lemon zest, rosemary, and clams and give everything a good toss.
- Add the remaining butter and white wine.
- Cover and steam over medium-high heat for 5 to 6 minutes, until the clams open.
- Stir occasionally so that all the clams are in contact with the heat.
- Season with salt and pepper.
- Sprinkle with the parsley, tomatoes, and lemon juice and serve immediately with crusty bread.
