Roasted Clams with Bacon and Duck Fat Beurre Blanc | James Beard Foundation
Broiled clams get a classy, French-inspired upgrade in this recipe from chef Jon Vaast.
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- Fine-mesh sieve
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Ingredients
- 3 strips bacon
- 1 teaspoon grape seed oil
- 3 shallots, sliced
- 2 small garlic cloves, sliced
- 1 sprig thyme
- 1 small bay leaf
- 3/4 cup IPA beer
- 4 tablespoons butter, cut into small cubes and chilled
- 1/2 cup duck fat, melted
- Salt
- pepper
- 12 clams on the half shell
- 3 chives, sliced thinly
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