Equipment
Ingredients
Clams and Broth
- 1000 g littleneck or manila clams, scrubbed
- 120 ml dry white wine, chilled
- 120 ml chicken or seafood broth, room temperature
Crispy Aromatics
- 100 g thick-cut smoked bacon, finely diced
- 40 g shallots, finely diced
- 15 g garlic, minced
- 15 ml olive oil
- 10 g fresh flat-leaf parsley, finely chopped
Nutrition (per serving)
Method
Submerge the scrubbed clams in a large bowl of heavily salted cold water. Let them soak undisturbed for 20 minutes to purge any internal sand or grit. Lift them out carefully and rinse under cold running water.
Place the diced bacon in a cold Dutch oven or large deep skillet, then set the heat to medium. Cook, stirring occasionally, until the fat has rendered completely and the bacon is crispy, about 7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
Assess the fat in the pot; if it seems scant, add the olive oil. Add the diced shallots and minced garlic to the hot bacon fat. Sauté over medium heat until golden brown and crispy, about 3 minutes. Carefully scoop out roughly half of the crispy aromatics and reserve them with the bacon.
Pour the dry white wine into the pot to deglaze, vigorously scraping the bottom with a wooden spoon to release any deeply browned bits. Bring the liquid to a rapid boil at 100C/212F and let it cook for 1 minute to cook off the raw alcohol aroma.
Add the purged clams and the broth to the boiling wine. Cover the pot immediately with a tight-fitting lid. Steam the clams until their shells open wide, which should take 5 to 6 minutes depending on their size.
Remove the pot from the heat. Discard any clams that stubbornly refuse to open. Transfer the opened clams and their aromatic broth to a large, warmed serving bowl. Top evenly with the reserved crispy bacon, the reserved fried aromatics, and the chopped fresh parsley. Serve immediately.
Chef's Notes
- Starting bacon in a cold pan allows the fat to render slowly and evenly, preventing the meat from burning before it achieves a shatteringly crisp texture.
- When purging clams, aim for a salinity similar to seawater. A good rule of thumb is 35 grams of kosher salt per liter of cold water.
- Never force open a clam that remains tightly shut after the steaming process. This usually indicates the clam was dead prior to cooking and is unsafe to consume.
- The reserved crispy topping provides a necessary textural contrast to the soft bivalves and liquid broth. Keep it dry on the side until the very last moment before serving.
