Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
Don'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 ends up much more than the sum of its parts. Fresh clams and good quality bacon are essential to getting the best final product out of this dish. When picking out a beer to use, try to steer clear of anything that's too bitter; try and pick something light and fresh. (Or use white wine.)
About the author:
Sydney Oland lives in Boston where she completed her graduate work in Gastronomy and Food Studies in 2009, after a Professional Chef diploma from the Cambridge School of Culinary Arts. Find more information at www.sydneyoland.com (or read www.eatingnosetotail.com)
- 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.)