Ingredients with Measurements:
- 2 lbs of clams
- 1 lb of bacon
- 2 cups of corn
- 2 cups of diced potatoes
- 1 cup of diced onions
- 1 cup of diced celery
- 1/2 cup of white wine
- 1/2 cup of chicken broth
- 1/4 cup of butter
- 2 tbsp of minced garlic
- Salt and pepper to taste
Special equipment needed:
- Large baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, cook the bacon until crispy. Remove from the skillet and set aside.
3. In the same skillet, melt the butter and sauté the onions, celery, and garlic until softened.
4. Add the diced potatoes and corn to the skillet and stir to combine.
5. Add the white wine and chicken broth to the skillet and stir to combine.
6. Season the mixture with salt and pepper to taste.
7. Spread the mixture evenly in a large baking dish.
8. Place the clams on top of the mixture, making sure they are evenly spaced.
9. Wrap each clam with a slice of bacon.
10. Cover the baking dish with aluminum foil and bake for 20-25 minutes, or until the clams have opened and the bacon is crispy.
11. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 25g
Protein: 30g
Substitutions for ingredients:
- Clams can be substituted with mussels or shrimp.
- Chicken broth can be substituted with vegetable broth.
- White wine can be substituted with chicken broth.
Variations:
- Add chopped bacon to the mixture for extra flavor.
- Add diced tomatoes to the mixture for a more colorful dish.
Tips and tricks:
- Make sure to clean the clams thoroughly before using.
- Use thick-cut bacon for best results.
- Serve with crusty bread to soak up the delicious broth.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve in individual bowls with a slice of lemon on top.
Garnishes:
Garnish with chopped parsley or chives.
Pairings:
Serve with a crisp white wine or a cold beer.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
If the clams do not open during cooking, discard them.
Food safety advice:
Make sure to cook the clams until they are fully cooked and the bacon is crispy.
Food history:
Clam bakes have been a popular tradition in New England for centuries.
Flavor profiles:
Salty, smoky, and savory.
Serving suggestions:
Serve as a main course for a seafood dinner party.
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