Clams Laguna
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 ⓘ
Instructions
- 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 3/4 cup of the stewing liquid.
- The clam meat may be left whole or chopped and returned to the shells.
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
813
kcal
41% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).