Oven-roasted Clams with Chanterelles, Bacon, and Tomatoes Recipe | Myrecipes recipe for managing PCO

Ingredients

• 1/2 cup diced bacon (about 3 slices; 3 oz. total)
• 1 tablespoon olive oil
• 6 ounces fresh chanterelle or common mushrooms, rinsed, tough stem ends trimmed, and cut into 3/4-inch chunks (see notes)
• 2 cloves garlic, peeled and thinly sliced
• 6 tablespoons unsalted butter or margarine
• 3 tablespoons dry white wine
• 1 cup cherry tomatoes, rinsed, stemmed, and cut in half, or 3 firm-ripe Roma tomatoes (about 10 oz. total), rinsed, cored, seeded, and diced
• 1/2 cup pitted calamata or oil-cured black olives (see notes)
• 4 sprigs (about 4 in. long) fresh thyme, rinsed
• 2 pounds clams in shells, suitable for steaming, well scrubbed under cool running water
• 1 lemon (about 4 oz.), rinsed and cut lengthwise into 6 wedges