Kevin is not a fan of clams but he digs these, so much so that he basically ate my portion last time. I also choose not to overload them with breading by omitting the extra breading in the topping. Serves 4. 


1 cup dry white wine

3 garlic cloves, crushed

1 shallot, thinly sliced

2 thyme sprigs

1 bay leaf

24 littleneck clams, scrubbed

2 thin slices of bacon 
(1oz), finely chopped

3 Tbsp unsalted butter
 (sub ghee or vegan butter)
3 garlic cloves, minced

1 medium shallot, finely chopped

½ cup dry white wine

½ cup chicken stock 
2 shucked surf clams, mantles discarded 
and clams finely chopped (sub 4 ounces shucked littleneck clams, finely chopped
½ cup fresh brioche breadcrumbs
 (sub grain-free crackers, crushed)
1 Tbsp fresh lemon juice

¾ tsp kosher salt


¼ cup fresh brioche breadcrumbs (sub grain-free crackers, crushed)
1 Tbsp fresh parsley
, finely chopped
1 tsp finely grated lemon zest

1 Tbsp Parmigiano-Reggiano
, freshly grated (sub plant-based cheese)
JF Universal Salt
, to taste


Prepare the clams In a large saucepan, combine the wine, garlic, shallot, thyme and 
bay leaf. Bring to a boil over high heat. Add the clams, cover and cook, shaking the pan occasionally, until the clams open, about 5 minutes. Using tongs or a slotted spoon, transfer the clams to a large baking sheet; discard the cooking liquid. Let the clams cool slightly, then split the shells in half and transfer the clam meat to a small bowl. Clean 24 of the shell halves and arrange on the baking sheet; discard the remaining shells. 

Make the filling In a large skillet, cook the bacon over moderate heat, stirring occasionally, until browned and just crisp, about 5 minutes. Add 
the butter, garlic and shallot and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the wine and cook, scraping up any browned bits, 
until nearly evaporated, about 
5 minutes. Add the chicken stock and cook until reduced to a thin glaze, about 4 minutes. Stir in the shucked clams, breadcrumbs, lemon juice and salt. Let cool slightly. 

Make the topping In 
a medium bowl, mix the breadcrumbs with the parsley, 
lemon zest and cheese. Season lightly with salt. 

Preheat the oven to 350°. Put 1 clam in each half shell. Top the clams with the filling and the topping. Bake for about 15 minutes, until bubbling and the tops are golden. Serve with lemon wedges.

Adapted from Food & Wine.