3622. LITTLENECK CLAMS in BACON INFUSED CREAM

serves eight


Bacon Infused Cream
3 slices of center cut bacon
2 cups whipping cream

 

Fish Stock

¼ cup olive oil

1 onion, finely chopped

1 shallot, finely chopped

1 fennel bulb, finely chopped

1 leek, finely chopped

2 pounds fish head and bones (cut into 2 inch pieces)

1 bottle (750 ml) of dry white wine

8 cups of water

1 bunch of parsley stems

8 sprigs of thyme

Salt to taste

 

Clams

4 garlic cloves, minced

24 littleneck clams

splash of sherry

 

Saute center cut bacon in frying ban until browned and crispy, approximately 12-15 minutes. Transfer with a slotted spoon to cream and refrigerate overnight. Heat olive oil on medium high heat. Add onion, shallot, fennel, leek and fish heads and bones and saute for about 15 minutes until vegetables are softened. Add wine and bring to boil. Simmer for 20 minutes until wine is reduced by half. Add 8 cups of water and parsley and thyme. Bring back to a boil and simmer for 30 more minutes. Strain through fine colander. Salt to taste. If not using immediately, refrigerate or freeze fish stock (Will last up to 2 months in freezer). In a dutch oven, saute garlic until lightly browned. Add 2 cups of fish stock and bring to a boil. Add littleneck clams and cook for approximately 8 minutes, stirring occasionally until clams open. Discard any clams that have not opened. Add bacon infused cream and a splash of sherry. Serve immediately.

 

 

bacon recipe source: Julie du Pont, Weekend Table, August 18, 2013