End Of The Summer Pan Sautéed Clam Fiesta! MELISSA HORNUNG

This is one of my favorite recipes and this is the perfect time of year to share it. With the temperatures turning more fall like, this fish is a sort of end of the summer send off, clam bake in a pan. It can be enjoyed of course any time of year but this one takes us from the grill to the indoor flame for a seasonal cooking transition with that still summer feel and flavors. 

Depending on your access to little neck clams, this time of year is still an easier bet in finding them fresh. So crack out a nice bottle of Pinot Grigio and have fun with this all in one recipe that will wow your friends and family as well as your taste buds! This recipe is for 4 people. Just double or triple depending on how big the appetites are or how many people you are entertaining. 

What you’ll need! Serves 4

50 count bag of Little Neck Clams

16 oz of chicken broth, fish or veg

1 cup of white wine

1 large tomato diced  

5 garlic cloves sliced thin 

1 sweet onion diced

1 handful of chopped fresh parsley

I bundle of baby spinach chopped slightly 

6 very small potato’s quartered 

6 strips of turkey or chicken bacon chopped🥓 

2 large tablespoons of Irish butter 

1 cup of grated Romano of Parmesan cheese

1/4 cup olive oil

Salt and Pepper 

Make sure you throughly clean the clams by scrubbing them with a brush over running water and then let them sit in cool water for a few hours before cooking. This allows them to open up and expel any remaining sand or grit. Then, in a very large sauce pan add the olive oil and sauté the onions, garlic, bacon and potato’s together for 5-7 minutes, covering and uncovering and stirring intermittently until browned. Then add the broth, wine and a bit of salt and pepper to taste, heat up to a vigorous boil and then add the clams. Cover and steam the clams in the broth for about 5 minutes or until the clams have opened. Then, toss in your tomato’s and spinach, cover again and simmer for 2-3 more minutes. Serve in shallow soup dishes, garnish with chopped parsley and top with grated cheese. Goes very well with some crusty bread and your choice of white or red wine.  

If you are one to improvise, you can quarter up some fresh corn on the cob and steam along with the clams or boil separately and add to the pan just before serving.