Ease of Preparation: Medium
Yield: 4 servings
Ingredients:
7 ounces (198 g) bacon, finely diced
2 cups (470 ml) minced shallots
6 cloves garlic, minced
Salt and pepper
½ cup (120 ml) white wine
12 cherry stone clams, purged and scrubbed
1 cup (240 ml) panko
Chopped flat leaf parsley, to garnish
Dried black lentils, to plate
Method:
Preheat the oven to 400 F (205 C)
In a large sauté pan over medium heat, cook the bacon until the fat has rendered and the bacon is crispy, 2-3 minutes.
Add the shallots and garlic and sweat until softened, 8 minutes more. Season with salt and pepper. Remove the pan from the heat and allow to cool slightly.
Add wine to a large pot and bring to a boil. Place clams into pot, cover and steam for 3-4 minutes.
Transfer opened clams to a plate to cool, re-covering the pan each time, until all the clams have opened (discard any that refuse to open)
Pry the top shell off each clam and discard. Disconnect each clam from the bottom shell, then set each clam back into its bottom shell and transfer to a rimmed baking sheet filled with dry black lentils to level.
Spoon the cooled bacon-shallot mixture onto each clam. Top each clam with a generous sprinkling of panko.
Transfer the clams to the oven and bake until golden, 5-6 minutes.
Garnish clams with chopped parsley and serve immediately, set on a plate of black lentils, to prevent them from moving around.
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