A dish with several layers of flavors is a sure way to create a memorable dish, but can it be done in 30 minutes? These drunken clams have an intoxicating mix of sweet, salt, tangy and spice. Drenched in white wine, these sweet and briny clams have found their perfect companion. But they don’t get too cozy since there’s some bacon mixed in with these clams. The smoky salty bacon really helps give the clams a bit of a different flavor. Then throw in the szechuan pepper and you’ve got a kicky little dinner for 2…or for 1 and leftovers for you tomorrow.

Drunken Clams with Bacon

By: Pamela Braun

INGREDIENTS:

1 1/2 Pounds Manilla Clams (could also use mussels)

4 Slices Bacon (chopped)

3 Cloves Garlic (finely chopped)

1 Cup White Wine (Chardonnay)

3/4 Cup Clam Juice

1 Tablespoon Fish Sauce

2 Tablespoons Lemon Juice

2 Tablespoons Parsley (chopped)

1/8 Teaspoon Freshly Ground Pepper

1/8 Teaspoon Freshly Ground Szechuan Pepper

Handful of Dry Noodles (soba, pasta, rice vermicelli)

DIRECTIONS:

1. Cook dry noodles according to package instructions, rinse and set aside.

2. In a large saucepan, cook bacon over medium high heat. Cook until bacon is crisp. Remove bacon to a paper towel lined plate and drain off all but 1 tablespoon bacon fat. (Save that bacon fat for later use.)

3. Add garlic to bacon fat. Cook until garlic begins to brown.

4. Add wine, clam juice, fish sauce, lemon juice, black pepper and clams to saucepan. Cover the pan and let steam for 2 minutes. Lift lid and check to see that clams are opening. If they are open wide, they are done and you can remove the pan from the heat. If they are not open, cover and let cook for an additional 30 seconds. Continue doing this until the clams are open. You may have a few of the clams that don’t open. These clams are dead and should be thrown out. DO NOT open their shells and eat them. Throw them away!

5. Divide the cooked noodles between 2 bowls. Divide the clams between the 2 dishes. Pour the juice into each of the bowls and top with parsley, bacon and szechuan pepper. You can also serve this with some crusty bread to soak up the juices.

Pamela grew up in Cleveland, OH and found herself living and loving it in Los Angeles. A few years ago she had more time than she had previously had, and began pursuing her favorite hobby - cooking. This hobby has turned into more of a career with recipe development, recipe testing and food writing. My Man’s Belly is not only a place to find great recipes, but a place to find relationship advice that’s real and honest. Pamela has learned that the best way to a man’s heart is still through his stomach and My Man’s Belly is the road map to help you get there. http://mymansbelly.com

Tags: 30-minute meals, dinner, family, seafood