CLAMS in FRAGRANT BROTH; intermediate recipe

CLAMS in FRAGRANT BROTH; intermediate recipe

Growing-up Japanese in Philly, especially with a diehard Julia Child's fangirl like my mom, I had a lot of fusion cooking put in front of me as a kid. One of them was clear clam soup ( ushio-jiru ) on the reg. This recipe is a nod to my mom and Julia - the WOW flavor factor vs. cost, and time to make will make you the hero of any dinner table. So simple, so good!


Chardonnay1 Pairing Salts™ | 2lbs littleneck clams | 1/4lb thick sliced bacon | 8oz clam juice | chicken stock | fresh thyme


1. - Cut bacon into lardons and sauté for 5 minutes until browned. Remove bacon from pan and set aside. Drain fat from pan, but do not clean.

2. - Add 8oz clam juice to pan to deglaze pan, then quickly add clean clams to liquid until shells open, approximately 5-7 minutes. 

2. -Add bacon 1/4C stock, fresh thyme, and 1tsp Chardonnay1 Pairing Salts and bring to a low boil for 5 minutes. 

4. - Plate and serve immediately.