Clams

We bought these clams at Pikes Place market
and cooked them up the next day.

Here is the recipe that cooked itself up in my

mind and made its way on to the plate.

Place clams in deep pan and cover with water. Add a tsp of sea salt and 3 Tbsp of corn meal to water and place in fridge overnight.

Broth:

6 cloves garlic chopped

1 Tbsp butter

3 green onions chopped

1/3 cup white wine

2 cups chicken broth

1 cup water

1/2 cup heavy cream

pinch all purpose seasoning

1/2 tsp thyme

3 slices of crisp bacon

3 lbs manila clams

Saute the butter, garlic and green onions. Deglaze the pan with the white wine and reduce to half. Add 1 cup chicken broth and bring to a simmer. Add heavy cream and bring back to a simmer. Add all purpose seasoning and thyme. Salt and pepper to taste.

In another pan bring remaining cup of chicken broth and water to a boil. Add clams and cover. Steam clams until all have opened.

Remove clams from pan and place in a bowl and pour creamy broth mixture over clams and crumble bacon on top. Serve immediately.

Rating: 3.

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