Ingredients
3oz slab smoked bacon cut into 1/2 inch cubes (1/2 cup)
1/4 cup finely chopped shallots
2 tbsp finely chopped garlic
24 little neck or 36 Manila clams, scrubbed and soaked. X 20 min
1/4 c bourbon
1/4 c bottled clam broth
1/4 c heavy cream
1 -2 jalepeno , thinly sliced into rounds
1tbsp finely chopped parsley
2tbsp unsalted butter
Crusty bread for dipping
Preparation
In large deep skillet, cook bacon lardons at moderate-low heat until bacon is browned Transfer bacon w slotted spoon to paper towel Add shallots an garlic to oil and cook until softened-3 min Add drained clams and bourbon- cook until bourbon almost evaporated Add clam broth and cover- cook until clams open - around 7-10 min Remove clams to serving bowls Add cream, jalepeno, parsley and bacon to skillet-simmer 2 minutes until cream is slightly thickened. Swirl in butter. Pour cream sauce over the clams and serve with crusty bread.
