Taste the mixture and season with salt.įor the breadcrumbs: Preheat the oven to 425 degrees F. Place the bacon mixture in a bowl over an ice bath, stir in the butter and clams and cool slightly until just warm. Add the garlic and thyme to the pan and cook until the raw-garlic flavor is gone and the shallots are sweet, 6 to 8 minutes.Īdd the oregano leaves to bloom, then deglaze with the wine and 1/4 cup reserved clam juice and cook until the mixture is reduced by about 80 percent, about 4 minutes. Remove from the heat and stir in the bacon and parsley to combine. Add the shallots, peppers, a pinch of salt and the crushed red pepper flakes and cook until soft and starting to caramelize, 8 to 10 minutes. Remove the bacon to a paper towel-lined plate using a slotted spoon, leaving the fat in the pan (if the pan seems dry, add a touch of oil). Finely chop the clams and reserve.Ĭook the bacon in a medium saucepan over medium-low heat until well crisp and rendered, 8 to 10 minutes. When they are cool enough to handle, remove the empty top shells of each clam and use your fingers to gently pull the clams from the bottom shell reserve the bottom shells.
Bring to a simmer over medium-high heat and steam until the clams open, 6 to 10 minutes. For the clams: Add the clams to a large pot or large saute pan with a lid.
