This dish is amazing with porcini mushrooms but is also excellent with chanterelles or morels. Serve with slices of crusty bread.
4 slices bacon, finely chopped
1 small onion, peeled and minced
1 Tbsp (15 mL) minced garlic
1 cup (250 mL) diced fresh porcini mushrooms
¼ cup (60 mL) light-bodied beer, white wine, or cider
¼ cup (60 mL) whipping cream
2 lb (about 1 kg) Manila clams
1 Tbsp (15 mL) minced flat-leaf parsley, for garnish
In a skillet, add the bacon and render most of the fat. Add the onion, garlic, and mushrooms and sauté until the onions begin to brown. Add the beer or white wine and reduce the liquid by half. Add the cream and bring the mixture to a full boil. Reduce for 1–2 minutes, then add the clams and cover.
Cook until the clams open, about 4–5 minutes. Discard any clams that do not open. Sprinkle the minced parsley on top and serve immediately.
SERVES 4