Clams Laguna

Name: Clams Laguna
Total time: 40 min
Yield: 6 servings
Cuisine: mexican
Ingredients: 2 cups white wine; 24 large clams, scrubbed and rinsed; 4 strips bacon, diced; 2 tablespoons olive oil; 1 tablespoon unsalted butter; 1 white onion, chopped; 2 large garlic cloves, peeled and chopped; 1 large tomato, chopped; 1 teaspoon Worcestershire sauce; 3/4 teaspoon salt; Freshly ground black pepper to taste; 1 tablespoon lime juice; Tabasco sauce; 1/2 cup chopped cilantro

By Molly O'Neill

Total Time: About 40 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; The Tamale Follies

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Ingredients

Yield:6 servings

2cups white wine
24large clams, scrubbed and rinsed
4strips bacon, diced
2tablespoons olive oil
1tablespoon unsalted butter
1white onion, chopped
2large garlic cloves, peeled and chopped
1large tomato, chopped
1teaspoon Worcestershire sauce
¾teaspoon salt
Freshly ground black pepper to taste
1tablespoon lime juice
Tabasco sauce
½cup chopped cilantro

Ingredient Substitution Guide

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Preparation

Step 1
Place the wine in a large kettle and bring to a boil. Add the clams, cover and steam, stirring occasionally, until the clams open, 8 to 10 minutes. Transfer the clams to a baking sheet and pull off and discard the top shell of each. Reserve ¾ cup of the stewing liquid. The clam meat may be left whole or chopped and returned to the shells.
Step 2
Preheat the oven to 450 degrees. In a skillet set over medium heat, fry the bacon until cooked through and lightly browned, about 5 minutes. Drain fat from the skillet, add the olive oil and butter and heat until the butter is melted. Add the onion, garlic, tomato, Worcestershire, salt and pepper and cook, stirring occasionally, for 5 minutes.
Step 3
Add the reserved steaming liquid, lime juice and a few dashes of Tabasco and cook 2 more minutes. Stir in the cilantro and spoon the mixture into the clam shells. Bake until the filling bubbles, 5 to 8 minutes.