Steamed Clams and Bacon

Check out these heroes in a half shell. Bacon power!

When my father and I collaborate with food this is what happens. First, dad gets access to millions of pounds of fresh locally harvested clams. Mom doesn’t like them. So, I get a phone call inviting me to dinner. I go visit with bacon in hand. Seriously, I brought bacon to my parent’s house for dinner. That sounds ridiculous. But it’s true.

Did you know that clams are high in iron? I am pointing this out because most people with Inflammatory Bowel Disease are prone to anemia because we poop blood a lot. Women are especially prone to anemia. So ladies, get’cho bacon and clams on!

Clams are also a very lean protein which is helpful if you are following paleo for weight loss reasons. Not only that but clams have a significant amount of B vitamins which keep the nervous system running smoothly. The most important reason though, is that a clam is a freakin’ delicious treasure (#brunomars) found in the ocean.

Recipe adapted from and inspired by my father. 

Ingredients:
NOTE: measurements are in Italian metrics. ie, handful of this, pinch of that. 😉

• A million pounds of fresh littleneck clams
• 2 cups vegetable stock
• 1 cup wine (optional, but highly recommended)
• 4 whole garlic cloves, peeled and cut in half
• 1/2 handful lemon basil, chopped (or regular basil and zest from 1/2 lemon)
• 1/4 handful of parsley, chopped
• 6 oz bacon
• pinch ground black pepper

Directions:

You can either grill or steam them. If you grill them, simply throw them on a the grill, cover, set on medium high heat until the shells open.
OR
Add clams to a large pot with wine, vegetable stock, garlic, parsley and basil. Cook on medium high heat until all clams open. About 10-15 minutes. Stir once halfway through. 

While the clams are bathing in wine, cook the bacon until crispy. (400 degree oven for 15-20 minutes is my favorite way). Chop the bacon into small bits. Add pepper and parsley. Combine.

Once cooked, remove clams from the pot. Discard or save the clam juice broth.

Break off the top shell. Add bacon mixture ontop of the clam. Serve on the half-shell.

I understand I went a little heavy on the bacon. WHY NOT? Did you not read Time Magazine’s article on good fat? 😉

They make for a savory dinner or impressive appetizer. Substitute wine with vegetable broth to be autoimmune protocol compliant.

Mangia!

• ← Strawberry Basil Grilled Chicken
• Pineapple and Digestion →