Steamed Clams with Bacon and Swiss Chard

May 13, 2012 Tony toneman cookbook One comment

This dish was inspired from a similar one I had in a restaurant. The next day the grocery store happened to have New England steamer clams which is rare in Virginia.I sautéed bacon bits with garlic and shallots. I then added some white wine and the clams and covered.When they were opened up and all cooked I pulled them out with a slotted spoon reduced the liquid a bit and added the chard to for a minute or two.

When all combined it needed only a good loaf of crusty bread!