Clams With Bacon And Pasta in White Wine Broth

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The best thing about coming home from a trip to the beach is coming home with some clams to cook for dinner.  Be sure to have some crusty bread on hand for dunking.  Serves 4-6

  • 1/2 lb. small pasta, such as shells, macaroni, or ditalini
  • 1 T. butter
  • 1 T. olive oil
  • 1/2 yellow onion, diced
  • 3 strips of bacon, chopped
  • 1 t. red pepper flakes
  • pinch of salt
  • 4-5 garlic cloves, minced
  • 3/4 C. white wine
  • 1 C. chicken or clam broth
  • 3 lbs. live steamer clams, rinsed
  • 1/2 C. Italian parsley, chopped

Get a pot of water boiling and cook the pasta according to the package directions.  Meanwhile, in a Dutch oven or stockpot, heat the oil and butter over medium heat.  Add the onion, bacon, red pepper flakes, and a pinch of salt and cook until the bacon is crisp and the onion is translucent, about 8 minutes.  Add the garlic and cook one minute more. Pour in the wine and broth and bring to a boil.  Boil for about two minutes.  Add the clams, cover the pot and cook until the clams are fully open, about four to five minutes. Scoop some pasta into the bowls and ladle the clams and broth over the top.  Garnish with the parsley.

 

 

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About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me with my Canon Digital Rebel XT. No filters or Photoshop, usually natural light on my kitchen table. My motto is, if I can do it, you can do it!
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