Serious Eats: Recipes
Sunday Supper: Clams and Bacon
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)