Clam Ragout with Bacon and Roasted Tomatoes

1. 1

   In a large nonreactive saucepan, cook the bacon over moderately low heat until lightly browned and crisp, about 15 minutes.

2. 2

   Transfer the bacon to a plate and pour off the fat.

3. 3

   Add the olive oil to the pan along with the garlic and shallot and cook over moderate heat, stirring, until fragrant, about 2 minutes.

4. 4

   Add the tomato halves and cook until warmed through.

5. 5

   Add the wine and simmer for 3 minutes, then add the clams.

6. 6

   Cover and cook, stirring occasionally, until the clams open, about 12 minutes.

7. 7

   Uncover, stir in the mustard greens and cook just until wilted.

8. 8

   Gently stir in the bacon.

9. 9

   Ladle the ragout into 4 soup plates or shallow bowls and drizzle 1 teaspoon of olive oil over each serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.