Mystic Seaport,
A New England Table,
edited by Ainslie Turner
Steamed Clams with Bacon and Beer
Serves 4
You may substitute little necks, soft shell clams, or mussels. Cooking times will vary.
4 slices of bacon, diced
1 small onion, diced
3 pounds of littlenecks, scrubbed
1/2 to 1 bottle of beer (about 3/4 cup; or water or chicken broth)
1 loaf crusty bread
1. In a large saucepan, cook bacon until golden. Add onion and cook fro 4 more minutes until onion is tender and bacon is rown.
2. Add clams and beer to saucepan, cover and cook until clams are open, about 6 to 7 minutes. serve hot, in bowls with crusty bread to soak uo the broth.
(page 5)