Roasted Clams with Bacon and Duck Fat Beurre Blanc
Dressing Room - Westport, CT
Broiled clams get a classy, French-inspired upgrade in this recipe from chef Jon Vaast.
- 3 strips bacon
- 1 teaspoon grape seed oil
- 3 shallots, sliced
- 2 small garlic cloves, sliced
- 1 sprig thyme
- 1 small bay leaf
- 3/4 cup IPA beer
- 4 tablespoons butter, cut into small cubes and chilled
- 1/2 cup duck fat, melted
- Salt and pepper to taste
- 12 clams on the half shell
- 3 chives, sliced thinly
Position a rack at the top of the oven and preheat the oven to 400ºF.
Heat a medium skillet over medium-high heat. Add the bacon and cook until crispy, about 8 to 10 minutes. Transfer to a plate lined with paper towels and let cool for 5 minutes. Roughly chop and set aside.
Heat the oil in a medium saucepot over medium-high heat. Add the shallots, garlic, thyme, and bay leaf. Cook for 2 minutes while stirring. Add the beer and bring to a simmer; continue simmering until the beer has almost completely cooked off, about 15 minutes. (Be careful not to burn the reduction.) Remove from the heat. Add the butter one piece at a time, whisking constantly to make an emulsified sauce. Continuing to whisk, drizzle in the duck fat. Season the sauce with salt and pepper. Strain through a fine-mesh sieve.
Lay the clams on a sheet tray. Fill each clam shell with sauce. Place on the top rack in the oven and broil for 2 to 3 minutes, until the sauce caramelizes and breaks slightly. Remove from the oven and let cool for a couple minutes.
To serve, garnish with chopped bacon and chives.