We started cooking clams over the fire pit this summer and now we are hooked on them! Even my 4 year old loves them and would eat his weight in clams if I let him. There is something about cooking food over a fire and eating outside that just makes everything taste better. We don't even use plates, we just all gather around the pot and dig in. The crusty grilled garlic bread is pretty much mandatory for soaking up all the juices from the clams and wine. It's the best summer dinner I can think of.
Ingredients -
For the clams -
2 pounds Manilla clams - scrubbed
6 slices of bacon cut crosswise into small strips
1 medium shallot finely diced
2 cloves garlic, minced
1 cup white wine
1/4 cup parsley - chopped
For the bread -
1 loaf French bread - I use the Macrina Bakery herb baguette
6 T butter - softened
1 clove garlic - crushed
2 T parsley - chopped
In a large dutch oven, on a grate over the fire or on the stove, cook the bacon until it is nice and crispy. Add the shallots and garlic and cook until they are starting to soften and slightly brown. Add the clams and stir to evenly distribute them in the pot. pour in the wine and cover the pot with a lid. Steam the clams, stirring occasionally, until all them have opened about 10 minutes. Discard any unopened clams, if a clam does not open after cooking then it was dead before you cooked it and is not safe to eat.
While the clams are steaming prepare the bread. Cut the loaf in half crosswise and then cut each half lengthwise so you have four even pieces. Place the bread cut side down on the grate over the fire and toast until nicely browned. Mix together the butter and garlic and spread generously on each piece of bread. Put the bread back on the grate butter side up until the butter is melted and the bottoms are slightly toasted. Sprinkle with parsley.
Remove the pot from the fire, dip the crusty bread into the clam juices and enjoy the clams with a glass of rose!
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