Stout-Braised Clams with Potato, Fennel, and Bacon

Name: Stout-Braised Clams with Potato, Fennel, and Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 pound (four 1/4-inch slices) Maple-Cured Bacon (page 230) or store-bought thick-cut bacon, cut into 1/2-inch pieces; 1/4 pound fingerling potatoes (about 4), cut into 1/2-inch chunks; 1/2 small white onion, cut into 1/2-inch chunks; 1 fennel bulb, top removed, fronds reserved, halved, cored, and cut into 1/2-inch chunks; 3 garlic cloves, minced; 1/2 teaspoon freshly ground black pepper; 24 littleneck clams, well scrubbed; 1 cup stout; 1 cup chicken stock; 2 tablespoons unsalted butter

Servings: persons

1
Put a Dutch oven or large pot over medium heat.
2
When the pot is hot, add the bacon and fry until it gets crispy and renders the fat, roughly 4 minutes.
3
Using a slotted spoon, transfer the bacon to a paper towellined plate.
4
Add the potatoes to the delicious fat left in the pot.
5
Cook, stirring with a wooden spoon, until the potatoes get a little color and start to soften up, about 5 minutes.
6
Add the onion, fennel, garlic, and pepper.
7
Continue to cook until the vegetables are soft, about 5 minutes.
8
Raise the heat to high.
9
Toss in the clams and pour in the stout and stock.
10
Give everything a good stir and cover the pot.
11
Steam until the clams open, 5 to 8 minutes, discarding any that do not open.
12
Stir in the butter and sprinkle the reserved fennel fronds on top.
13
Serve the braised clams from the pot, ladling portions at the table.

439

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.

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 10 ingredients. The key ingredients include: 1/4 pound (four 1/4-inch slices) Maple-Cured Bacon (page 230) or store-bought thick-cut bacon, cut into 1/2-inch pieces, 1/4 pound fingerling potatoes (about 4), cut into 1/2-inch chunks, 1/2 small white onion, cut into 1/2-inch chunks, 1 fennel bulb, top removed, fronds reserved, halved, cored, and cut into 1/2-inch chunks, and more.

Yes, Stout-Braised Clams with Potato, Fennel, and Bacon 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!