New Haven White Recipe

Time30m

Serves4

chopped cherry stone clams, bacon, garlic, mozzarella, parsley, fresh clam au jus

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Ingredients

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1
Prepare the Clams
In a medium pot, steam the cherry stone clams over medium heat until they open, about 5-7 minutes. Discard any clams that do not open. Remove the clams from their shells and chop them coarsely.
2
Cook the Bacon
In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and drain on paper towels, leaving the rendered fat in the skillet.
3
Sauté Garlic
In the same skillet with the bacon fat, add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
4
Combine Ingredients
Add the chopped clams and cooked bacon to the skillet. Stir to combine and cook for an additional 2-3 minutes.
5
Add Au Jus and Cheese
Pour in the clam au jus and bring to a simmer. Stir in the shredded mozzarella cheese until melted and well combined.
6
Garnish and Serve
Remove from heat, sprinkle with chopped parsley, and serve warm.