You shouldn’t be fooled by this dish’s simplicity. The clams are briny, the bacon is fatty, the onions are sweet, and the beer adds that little something special-the final product eventually ends up a lot more than the sum of its parts. Fresh clams and good quality bacon are crucial for you to get the best final product out of the dish. When choosing the beer to use, make an effort to stay away from anything that’s too bitter; try to pick something light and fresh. (Or use white wine.)
This hearty starter delivers big flavor on all fronts: Once you eat the tender clams and beacons
- 10 strips bacon (preferably thick-cut)
- 4 pounds clams, scrubbed
- 1 onion, finely chopped
- 1 bottle beer
- 2 scallions, finely chopped (optional)
- Cook bacon in a large skillet until crisp.
- Remove bacon from skillet and place on paper towels to drain.
- Pour out all but 2 tablespoons of bacon fat and place skillet back on medium low heat.
- Add chopped onion.
- Cook until onions are soft, about 10 minutes.
- Roughly chop bacon.
- Add clams to pan with onions, sprinkle with reserved bacon and pour over bottle of beer.
- Cover and cook until clams open, about 15 minutes.
- Serve with a large green salad, and a big loaf of crusty bread. (And more beer.)
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