Steamed clams take on the flavors of chowder
An hommage to clam chowder perfect for a summer first course
Clams Steamed with corn, bacon and fingerlings, from Girl in the Kitchen by Stephanie Izard. (Dan Goldberg Photo/Chronicle Books)
Chef Stephanie Izard grew up on the East Coast, where she learned the fine art of great New England clam chowder. She has a clever way with reinterpreting classic dishes.
When I eyed this recipe in her book "Girl in the Kitchen" (Chronicle Books, $29.95), I had to try it. I think of it as clam chowder revisited. No flour, nor is it soupy, just the essential clam chowder flavors coming together in a fresh approach.
Indeed, Izard has created a wonderful summer first course. The bacon and clams duo is surely a match made in heaven, and the corn adds a layer of sweet flavor.
Lazy, relaxed summer evenings call for casual dishes like this one, served family-style. Serve with ice-cold beer or a chilled rose.
Izard suggests serving Irish stout because it has the same creaminess that plump steamed clams do, and the toasted malts go beautifully with smoky bacon.
Clams steamed with corn, bacon and fingerlings
Prep: 40 minutes
Cook: 1 hour, 10 minutes
Servings: 2 to 4
Note: From "Girl in the Kitchen," by Stephanie Izard.
12 ounces fingerling potatoes
1 tablespoon olive oil
1/2 teaspoon salt
Freshly ground pepper
3 slices bacon, cut into 1/2-inch pieces
1 small onion, finely chopped
3 cloves garlic, minced