Viognier-Steamed Clams with Bacon and Parsnips

Name: Viognier-Steamed Clams with Bacon and Parsnips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound small parsnips, peeled; 1/4 cup extra-virgin olive oil, plus more for brushing; Salt and freshly ground pepper; 6 ounces thickly sliced bacon, cut crosswise into 1/2-inch strips; 1 1/2 cups Viognier; 2 tablespoons unsalted butter; 1 shallot, minced; 4 dozen littleneck clams, scrubbed and rinsed; 1 cup heavy cream; 2 tablespoons snipped chives; Oyster crackers, for garnish

Servings: persons

1 pound small parsnips, peeled
1/4 cup extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
6 ounces thickly sliced bacon, cut crosswise into 1/2-inch strips
1 1/2 cups Viognier
2 tablespoons unsalted butter
1 shallot, minced
4 dozen littleneck clams, scrubbed and rinsed
1 cup heavy cream
2 tablespoons snipped chives
Oyster crackers, for garnish

1
Preheat the oven to 350.
2
On a baking sheet, brush the parsnips with olive oil and season with salt and pepper.
3
Roast the parsnips, turning once or twice, until tender, about 40 minutes.
4
Let cool slightly, then quarter the parsnips lengthwise and slice them 1/4 inch thick.
5
Meanwhile, in a large, deep skillet, cook the bacon over moderately high heat until well browned and crisp, about 6 minutes.
6
Drain the bacon strips on paper towels; wipe out the skillet.
7
In the skillet, bring the Viognier to a boil with the butter and shallot.
8
Add the clams, cover and cook over high heat until they open, 6 to 8 minutes.
9
Using a slotted spoon, transfer the clams to a large bowl.
10
Pour the clam broth into a glass measuring cup.
11
Rinse out the skillet.
12
Slowly pour the clam broth back into the skillet, stopping before you reach the grit at the bottom.
13
Add the cream and boil until the liquid has reduced by half, about 8 minutes.
14
If the cream sauce separates, transfer to a blender and puree until smooth, then return it to the skillet.
15
Add the roasted parsnips, bacon, chives and the cooked clams in their shells to the skillet.
16
Season generously with pepper, cover and bring to a boil.
17
Spoon into shallow bowls, sprinkle with oyster crackers and serve immediately.

618

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

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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: 1 pound small parsnips, peeled, 1/4 cup extra-virgin olive oil, plus more for brushing, Salt and freshly ground pepper, 6 ounces thickly sliced bacon, cut crosswise into 1/2-inch strips, and more.

Yes, Viognier-Steamed Clams with Bacon and Parsnips 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!