SERVES:
4
INGREDIENTS:
4 dozen Littleneck clams (see procedure)
1 large leek (2 cups sliced leek total)
2 Tbs fresh thyme leaves (or 1/2 tsp dried thyme)
approx. 1/2 cup dry white wine
2 - 3 tsp Dijon mustard
1 cup heavy cream
black pepper to taste
sliced country bread to serve
PROCEDURE:
For 4 dozen Littleneck clams, cut the root end off of one large leek, cut the top green part off, cut the white part in half lengthwise and then crosswise into 1/4 - 1/2 inch thick slices. Rinse the sliced leek in a colander in the sink.
Rough chop 4 slices of bacon and remove the leaves from the fresh thyme stems, you're looking for about 2 Tbs of thyme leaves total.
Add the bacon to a large, deep, heavy bottomed pot and crisp that up a bit. (see hints)
Stir the bacon occasionally, as it's crisping up, and give the clams a good rinse under cold water and scrub them a bit to remove sand from the shells and discard any that are open and remain open.
Once the bacon has crisped up, add the two cups of well drained sliced leeks and the thyme and cook that along to soften the leeks.
At that point, add a good splash of dry white wine, add a dollop of Dijon mustard and about 1 cup of heavy cream and bring it up to a simmer.
Then very carefully add the Littleneck clams, a handful at a time, put a lid on top and steam them along on high heat.
The clams will give off quite a bit of liquid as they open up and they shouldn't take much more than five minutesor so to steam open.
HINTS:
Scoop the crispy bacon out of the pan before sauteing the sliced leeks. Then add the crispy bacon back to the finished dish just before serving.
Substitute thinly chopped onion in place of the leek.