Serves two as an entree or 4-6 as an appetizer
- 6 thick sliced pieces bacon, chopped
- 3 cloves garlic, very thinly sliced
- 1/2 cup dry white or rose wine
- 25 littleneck clams, scrubbed clean
- 1 jalapeno chile, thinly sliced (seeds removed for less heat)
- 1 pint cherry tomatos, halved (recommended: sun golds)
- freshly cracked black pepper, to taste
- 4 tablespoons unsalted butter
- 4 scallions, thinly sliced
- 1/2 cup fresh basil leaves, roughly chopped or torn
- crusty bread for serving (brush with olive oil and grill for best results)
- Add bacon to a large pot or dutch oven and saute over medium heat until crisp. Use a slotted spoon to remove from the pan, then drain on paper towels and set aside.
- Pour off all but about 2 teaspoon of bacon fat from the pan, then add the garlic and saute for one minute. Add the white wine and turn the heat up to high.
- When the wine starts to simmer, add the clams and cover. Cook for about 5-8 minutes, or until the clams open up. Remove the clams to a serving dish, then tent with foil to keep warm.
- Turn off the heat, then add the jalapeño and tomatoes. Toss for a minute until they begin to wilt, then season with freshly ground pepper (the clams and bacon provide enough salt so no need to add any). Stir in butter until melted, then pour the sauce over the clams.
- Shower with reserved bacon, scallions, and basil, then serve immediately with lots of crust bread.
- Serving Size: 2