Clams and Mussels In White Wine Broth

Clams and Mussels in White Wine Broth


  • 1 dozen littleneck clams, scrubbed and cleaned
  • 1 net full of mussels
  • 3 strips bacon, diced
  • 1 onion, diced
  • 3 cloves garlic, smashed
  • 2 twigs fresh thyme
  • 3 tbsp fresh parsley
  • 1/2 bottle white wine
  • 1. In a Dutch oven or a heavy pot saute bacon. Drain all but 1 tsp of fat. Set bacon aside.
  • 2. In the reserved fat sauté onion, garlic and thyme until translucent.
  • 3. Add clams, mussels, reserved bacon and wine.
  • 4. Cover and steam until clams and mussels open.
  • 5. Sprinkle with fresh parsley and serve with charred bread.

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