Yield: 3 Servings
|6 pounds||Clams in the shell; prepared for steaming|
|1 slice||Bacon; thick, diced -or-|
|2 slices||Bacon; thin, diced|
|½ \N||Yellow onion; chopped|
|1 \N||Clove (large) garlic; crushed|
|1 tablespoon||Chopped bell pepper|
|2 \N||Ribs celery; chopped|
|¼ cup||Balsamic vinegar|
|¼ cup||Red wine vinegar|
|½ \N||Lemon; juice of|
|\N \N||Freshly ground black pepper to taste|
SERVES 2-3 AS A MAIN COURSE, 6-8 AS AN APPETIZER Don't be put off by the thought of light vinegar in your clams. This is a bit unusual, I will admit, but it is very delicious.
Wash the clams in fresh water and then soak them in fresh water for 1 hour. Check to be sure none are simply full of mud.
In a 12-quart stockpot, saut the chopped bacon until clear. Add the onion, garlic, green pepper, and celery and saut for 5 minutes. Add the clams and the vinegars. Cover the pot and cook over medium high heat until all the shells are open. Add the lemon juice and toss. Discard those clams that do not open.
This is generally served as an appetizer, but it holds up well along with a Corn Pudding (see recipe).
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .