Oven-Roasted Clams With Chanterelles, Bacon, And Tomatoes Recipe

Name: Oven-Roasted Clams With Chanterelles, Bacon, And Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup diced bacon (about 3 slices; 3 oz. total); 1 tablespoon olive oil; 6 ounces fresh chanterelle or common mushrooms, rinsed, tough stem ends trimmed, and cut into 3/4-inch chunks (see notes); 2 cloves garlic, peeled and thinly sliced; 6 tablespoons unsalted butter or margarine; 3 tablespoons dry white wine; 1 cup cherry tomatoes, rinsed, stemmed, and cut in half, or 3 firm-ripe Roma tomatoes (about 10 oz. total), rinsed, cored, seeded, and diced; 1/2 cup pitted calamata or oil-cured black olives (see notes); 4 sprigs (about 4 in. long) fresh thyme, rinsed; 2 pounds clams in shells, suitable for steaming, well scrubbed under cool running water; 1 lemon (about 4 oz.), rinsed and cut lengthwise into 6 wedges

Servings: persons

1/2 cup diced bacon (about 3 slices; 3 oz. total)
1 tablespoon olive oil
6 ounces fresh chanterelle or common mushrooms, rinsed, tough stem ends trimmed, and cut into 3/4-inch chunks (see notes)
2 cloves garlic, peeled and thinly sliced
6 tablespoons unsalted butter or margarine
3 tablespoons dry white wine
1 cup cherry tomatoes, rinsed, stemmed, and cut in half, or 3 firm-ripe Roma tomatoes (about 10 oz. total), rinsed, cored, seeded, and diced
1/2 cup pitted calamata or oil-cured black olives (see notes)
4 sprigs (about 4 in. long) fresh thyme, rinsed
2 pounds clams in shells, suitable for steaming, well scrubbed under cool running water
1 lemon (about 4 oz.), rinsed and cut lengthwise into 6 wedges

1
In a 10- to 12-inch ovenproof frying pan (with at least 2 1/2-in. sides) over medium-high heat, stir bacon often until browned and crisp, 3 to 5 minutes. Add olive oil, mushrooms, and garlic and stir often until mushrooms are slightly limp, 2 to 3 minutes.
2
Add butter, wine, tomatoes, olives, and thyme sprigs; stir often over high heat until butter is melted and liquid is boiling. Add clams and squeeze 2 lemon wedges over clams, discarding seeds and peels. Cover pan.
3
Transfer pan to a 500u00b0 regular or convection oven and bake until clams pop open, 12 to 15 minutes.
4
Ladle clam mixture and juices equally into four wide, shallow bowls; discard any clams that didn't open. Garnish each serving with a lemon wedge.

646

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup diced bacon (about 3 slices; 3 oz. total), 1 tablespoon olive oil, 6 ounces fresh chanterelle or common mushrooms, rinsed, tough stem ends trimmed, and cut into 3/4-inch chunks (see notes), 2 cloves garlic, peeled and thinly sliced, and more.

Yes, Oven-Roasted Clams With Chanterelles, Bacon, And Tomatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oven-Roasted Clams With Chanterelles, Bacon, And Tomatoes

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