Savory Clams with Garlic Bread

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This is a deliciously decadent way to combine and enjoy some of Connecticut’s best seafood with one of Black Hog Brewery’s unique local beers. For more details and to experience a bit of the brewery, be sure to check out our visit to Black Hog in the first episode of Edible Nutmeg on the Road!

Serves 4

Ingredients

  • Loaf of crusty bread, slicedSavoryClams_BlackHog
  • 2 dozen clams
  • 3 cloves of garlic
  • 1 can of Black Hog Brewery’s “Ginga’ Ninga” beer
  • 1 tablespoon fresh ginger, chopped
  • 1 shallot, thinly sliced
  • 3 tablespoons butter
  • 3 slices of bacon, chopped
  • 1 tablespoon parsley, chopped
  • 1 tablespoon tarragon, chopped
  • 2 tablespoons olive oil

Directions

  1. Grill the sliced bread. Rub garlic cloves onto bread and finish with drizzled olive oil.
  2. Heat 1 tablespoon olive oil and add chopped bacon. Once the bacon is cooked, remove and set aside. Do not discard bacon fat that remains in the pan.
  3. Add shallots, garlic, and ginger to pan and saute for about 30 seconds at high heat, then add clams and beer. Cover for about 4 minutes. check the clams and make sure all are open; any that are still closed should be discarded.
  4. Remove clams from the pan to a bowl.
  5. Add butter to the remaining sauce in the pan. Stir until butter is fully emulsified.
  6. Pour the sauce over the clams. Sprinkle bacon, parsley, and tarragon over the clams and garnish with toast.

> Black Hog Brewery: 115 Hurley Rd., Building 9A, Oxford; 203-262-6075; blackhogbrewing.com

Chef Plum has a passion for simple, easy, farm foods, believing great food doesn’t need gimmicks. Plum’s latest brainchild, the award winning “Dinner Underground,” has brought a series of pop-up restaurants to Connecticut, and he is the first chef to ever host a pop up restaurant inside the walls of mall kitchen giant Williams-Sonoma.

Chef Plum is a regular on “BetterCT” on WFSB, FoxCT, Food Network, Star 99.9 and the nationally syndicated shows, “Better” and “Arise 360”.