Pan-Roasted Clams with Bacon, Bourbon and Jalapeno

Name: Pan-Roasted Clams with Bacon, Bourbon and Jalapeno
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 3-ounce slab smoked bacon, cut into 1/2-inch dice (1/2 cup); 1/4 cup very finely chopped shallots; 2 tablespoons very finely chopped garlic; 24 littleneck clams, scrubbed and soaked in cold water for 15 minutes; 1/4 cup bourbon; 1/4 cup bottled clam broth; 1/4 cup heavy cream; 2 jalapenos, thinly sliced into rounds; 1 tablespoon very finely chopped flat-leaf parsley; 2 tablespoons unsalted butter; Crusty bread, for serving

Servings: persons

One 3-ounce slab smoked bacon, cut into 1/2-inch dice (1/2 cup)
1/4 cup very finely chopped shallots
2 tablespoons very finely chopped garlic
24 littleneck clams, scrubbed and soaked in cold water for 15 minutes
1/4 cup bourbon
1/4 cup bottled clam broth
1/4 cup heavy cream
2 jalapenos, thinly sliced into rounds
1 tablespoon very finely chopped flat-leaf parsley
2 tablespoons unsalted butter
Crusty bread, for serving

1
In a large, deep skillet, cook the bacon over moderately low heat, stirring occasionally, until the fat is rendered and the bacon is browned, about 10 minutes.
2
With a slotted spoon, transfer the bacon to a plate.
3
Add the chopped shallots and garlic to the skillet and cook, stirring occasionally, until they are softened, about 3 minutes.
4
Add the drained clams and bourbon to the skillet and simmer over moderately low heat until the bourbon is almost evaporated.
5
Add the clam broth, cover and cook until the clams open, 5 to 7 minutes.
6
Discard any unopened clams.
7
Transfer the clams to shallow bowls.
8
Add the cream, jalapenos, parsley and the bacon to the skillet and simmer until the cream is slightly thickened, about 2 minutes.
9
Swirl in the butter.
10
Pour the cream sauce over the clams and serve with crusty bread.

115

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: One 3-ounce slab smoked bacon, cut into 1/2-inch dice (1/2 cup), 1/4 cup very finely chopped shallots, 2 tablespoons very finely chopped garlic, 24 littleneck clams, scrubbed and soaked in cold water for 15 minutes, and more.

Yes, Pan-Roasted Clams with Bacon, Bourbon and Jalapeno 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.

That's it — enjoy your meal!