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Bacon-Cream Littleneck Clams
Recipes
Bacon-Cream Littleneck Clams
4 servings
20 minutes total

Ingredients

  • 4 slices bacon, finely chopped
  • 1 cup frozen seasoning blend (diced onions, celery, bell peppers)
  • 2 tablespoons garlic, chopped
  • 1 cup seafood stock
  • 1 (12-oz) can evaporated milk
  • 3 lb littleneck clams, well rinsed

Steps

    1. Preheat large sauté pan on medium. Add bacon; cook and stir until crispy. Remove bacon with slotted spoon and set aside.
    2. Add seasoning blend and garlic; cook and stir 2–3 minutes until fragrant. Lower to medium-low. Add remaining ingredients, and cook 6–8 minutes until liquid reduces by half and clams open. Discard clams that remain closed after cooking. Serve with crusty bread and bacon.
Other Preparation Methods
    • Steam: Bring 2 cups seafood stock and 1 teaspoon dried thyme to a boil in large stockpot on high. Place 3 lb rinsed clams in a steamer basket and add to pot; sprinkle with 2 tablespoons seafood seasoning. Cover and cook 6–8 minutes until clams open. Serve with hot sauce and cooking liquid, if desired. Discard clams that remain closed after cooking.

Amount per ¼ recipe serving: Calories 320, Total Fat 19g, Sat Fat 8g, Trans Fat 0g, Chol 80mg, Sodium 950mg, Total Carb 14g, Fiber 0g, Total Sugar 9g, (Incl. 0g Added Sugars), Protein 21g, Vitamin D 0%, Calc 25%, Iron 8%, Potassium 0%