Clam, Smoked Bacon And Cider Broth
In this flavorful recipe, a rich broth filled with juicy clams and fragrant vegetables is perfectly complemented by the smoky bacon and dry cider. Enjoy the tender clams soaked in the savory broth, served with a side of crispy, garlic-infused toasted bread. This dish is a delightful balance of textures and flavors, making it a comforting and satisfying meal that is sure to impress your taste buds.
— Constant Cookbook
Ingredients
- 3 tbsp olive oil
- 150g/5oz smoked bacon
- 1 dried anchovy fillet
- 1 sprig fresh thyme
- 1 carrot
- 1 stick celery
- 1 small leek
- 1 onion
- 2kg/4lb 4oz medium clamsclams
- 300ml/11fl oz good-quality dry cider
- handful chopped fresh flatleaf parsley
- 4 slices white crusty bread
- ½ tsp sea salt
- 1 garlic
Instructions
- Heat one tablespoon of the oil in a lidded frying pan over a medium heat. Fry the bacon and anchovy for 2-3 minutes, or until the fat is released from the bacon.
- Add the thyme, carrot, celery, leek and onion and cook for 2-3 minutes, or until softened.
- Stir in the clams and cider and cover the pan with a lid. Bring the mixture to a simmer, then steam the clams for 2-3 minutes, or until all of the clams have opened. (Discard any clams that have not opened during cooking.) Stir in the parsley.
- Meanwhile, drizzle the remaining olive oil over the slices of bread and sprinkle over the sea salt.
- Heat a griddle pan until hot and grill the slices of bread for 1-2 minutes on each side, or until golden-brown char marks appear on both sides. Rub each slice of toast with the garlic clove.
- To serve, press a slice of charred bread into the bottom of each of 4 large serving bowls and ladle over the clam broth.
Cook Time
30M
Prep Time
PT30M
Yield
Serves
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