Name: Clams in White Wine with Parsley and Bacon Crumble
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 serving(s)
Ingredients: ½ cup (25 g) stale white bread, crusts removed and cubed; ½ cup (15 g) flat-leaf parsley leaves; 1 slice bacon, thinly sliced; ½ small garlic clove; 1 shallot, chopped; ½ small garlic clove, chopped; 1 tbsp butter; ½ cup (125 ml) white wine; 2 lb (1 kg) clams, cleaned; ¼ cup (60 ml) 35% cream

Preparation

Crumble
- In a small food processor, chop the bread with the parsley. Add the bacon and garlic. Pulse again, a few seconds at a time, until the mixture is crumbly.
- In a non-stick pan over medium heat, cook the bread mixture for 10 minutes, or until lightly golden and crispy, stirring often. Let cool on a plate.
Clams
- In a large pot over medium heat, soften the shallot and garlic in the butter. Add the wine. Bring to a boil and simmer for 1 minute. Add the clams, cover and cook just until the clams open, about 5 minutes. Discard any clams that have not opened. With a slotted spoon, remove the clams and set aside in a bowl.
- Over high heat, reduce the cooking liquid left in the pot to ½ cup (125 ml). Add the cream and the clams. Cook over low heat for 2 minutes, stirring to coat the clams in the sauce. Season with pepper. Divide the clams and sauce between two bowls. Garnish with the crumble.

Clams in White Wine with Parsley and Bacon Crumble

Categories

Ingredients

Crumble

Clams

Preparation

Crumble

Clams

Personal Note

To help you with this recipe

RICARDO Mini Food Processor