Recipes for June 11th Tasting: Steamed Clams with Fennel and Bacon, Oysters Mignonette
Some really easy, super impressive (strut your knife skills to your friends.... over Zoom?) recipes for the white wines in your life.
Steamed Clams with Fennel and Bacon
Prep Time, 5-10 minutes, Cook Time 10 minutes
6 slices bacon cut in small chunks (freeze for 30 mins, then chop to achieve more uniform cuts)
1 clove of garlic, minced
1 shallot, half of it minced, the other half sliced, divided
3 tbsp olive oil
2 lb fresh manila clams, scrubbed clean
12 oz (1.5 cups) dry white wine, like Locus Modo White
1-2 tbsp fresh fennel stems with fronds, finely chopped (or 1 tsp fennel seeds)
2 lemons sliced for garnish
Parsley leaves or fennel fronds for garnish, if desired.
Cook the bacon in a large pan (an 7 or 8 qt dutch oven or even a wok with lid would work) over medium heat, rendering the fat.
Cook slowly enough to cook the fat out and not burn the bacon.
Transfer the bacon to a paper towel lined plate.
Add garlic and sliced shallots to the pan and cook in the bacon grease until just softened, about 1 minute. Transfer to a bowl and combine with the bacon.
Increase the heat to medium high. Add olive oil to the pan. Add minced shallot and clams. Cook clams, stirring constantly for about 2 minutes. Add wine and the fennel. Cover and cook until clams are open.
Remove from heat. Remove any clams that have not opened.
Add the reserved bacon-shallot mixture. Serve with lemons on the side. Garnish as desired.
Note: This would be delicious with some grilled toast. Generously butter 4 slices of a rustic bread cut into 1-inch slices. Rub garlic over each slice. Grill or bake until golden or crispy.
8-9 fl oz.
Total Prep Time
1/2 cup champagne vinegar
2 tbsps finely chopped shallots
2 tsps pink peppercorns, coarsely crushed
1 tsp minced parsley
1/4 cup dry sparkling wine
1/4 teaspoon salt
A dozen oysters, shucked, still in shelf
Gently mix ingredients. Serve over oysters.