A bed of sautéed veggies makes the perfect base for this bacon-loaded seafood dish. Make sure you have plenty of crusty bread for dunking!
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Guys. Have you heard about Bacon Month?
My friend Julie over at Bread Booze Bacon is hosting her 5th Annual Bacon Month celebration, and I was stoked to hop on board with a rockin’ team of bloggers to celebrate all things bacon-centric for the next 4 Wednesdays.
I figured I should kick things off with a bang by combining a few of my very favorite ingredients for this week’s Bacon Month contribution:
Bacon. Wine. Seafood.
Now before I get too far ahead of myself, let me introduce you to the people who will LITERALLY be bringin’ home the bacon for our August celebration…
We’ll each be sharing a different bacon-centric recipe for the next 4 weeks – that’s 9 new bacon recipes each and every week!
And now, onto my luscious bacon and clam recipe!
I actually made this recipe back in May after a beautiful day at my local Farmers Market. It was an absolutely beautiful day, and there were a ton of inspiring ingredients at the various vendors’ booths.
The first thing that caught my eye was some gorgeous littleneck clams. If you haven’t heard of littleneck clams before, Wikipedia has you covered with this info on hard clams:
In fish markets, there are specialist names for different sizes of this species of clam. The smallest legally harvestable clams are called countnecks, next size up are littlenecks, then topnecks. Above that are the cherrystones, and the largest are called quahogs or chowder clams.
Littlenecks are nice because they’re small and cook up really quickly. Just make sure you give them a soak to remove any grit, followed by a good scrub before cooking with them.
After purchasing some clams, I was at a produce vendor grabbing a few veggies when I saw my friend Luis, who owns the local coffee shop in my town (which, by the way, is fabulous and just won Best of Westchester’s Best Latte! Yay, Ossining!!).
Luis saw the items that I was getting and started buying the same things, joking around that he was copying my shopping.
I already had some tomatoes and asparagus, so he grabbed those, and I saw that he was eyeing the shiitake mushrooms, so I snagged a few of those as well.
We jokingly turned it into a contest to see who could make a better meal with the ingredients we bought.
After plenty of laughs, I came home with a bounty of beautiful ingredients and started thinking about what I wanted to cook with them.
I love any dish that encourages the sopping up of juices with a nice piece of crusty bread (bonus points if that bread is grilled and garlic-rubbed!) and this dish is no exception!
I cooked the veggies in one skillet and let them sit off to the side while I got the bacon nice and crispy in another pot, then steamed the clams in wine.
When cooking clams, make sure to keep an eye on them. You want to stop the cooking process as soon as they all open up. The longer they sit on the heat after they’ve opened, the more likely they are to overcook. And nobody likes a rubbery clam.
If any of your clams don’t open up, they’re no good and should be discarded.
These clams turned out to be nice and plump, and when paired with all that smoky bacon… YUM.
I really enjoyed the mix of veggies and meat in this dish, and my family absolutely loved it as well. This made just the right amount of food for me, my husband, and our 5-year-old. It could definitely be stretched to 4 servings if you had a salad or some other side dish to go with it.
You can also easily just add some more clams to the pot to up the number of servings you’ll get out of this recipe. It’s total date night food, too, and it doesn’t take forever to prepare.
Now that’s my kind of meal!
Curious to see what everyone else is whipping up for this week’s bacon extravaganza? Check out the full list here:
Looking for more of my own bacon favorites? Check out these 5-star recipes:
- Instant Pot Chicken, Bacon, and Potato Soup
- Red Lentil Fusilli with Bacon, Butternut Squash, and Spinach
- Instant Pot “Baked” Beans
- Cheesy Bacon + Apple Croissants
- Bacon and Caramelized Onion Jam
- Maple Roasted Butternut Squash Pizza with Brussels Sprouts, Bacon + Pomegranate
- Single-Skillet Bacon-Rosemary Chicken Thighs with Roasted Tomatoes
- Bourbon Bacon Pecan Pie with a Whole Wheat Crust
- Bacon and Caramelized Onion Jam Naan Pizza with Gorgonzola and Apples
Note: This post includes affiliate links for items that I genuinely enjoy. Big Flavors will receive a tiny commission from purchases made through affiliate links on this site at no added cost to you. This allows us to cover site-related expenses and helps to keep us cooking up a storm!