- 2 lbs. clams, cleaned
- 3 cloves garlic, shaved
- 2 medium shallots, sliced
- 1 bottle lager (can substitute with chicken broth)
- 4 pieces of cooked bacon, crumbled
- Spinach & Parsley puree (recipe below**)
Heat a pan on medium high with 1 tablespoon vegetable oil. Add shallots and sweat. Add garlic and cook until golden. Add clams, bacon, and toss well. Add beer or broth and cover. Once clams open turn off the heat and add the spinach puree. Toss well and serve with Parmesan bread sticks.
**Spinach and Parsley Puree
1 bunch, no stems spinach leaves
1 bunch, no stems parsley leaves
1/2 cup oil
1/2 tablespoon salt
1/2 teaspoon black pepper
3 tablespoons butter
Blanch and shock spinach and parsley in water then squeeze dry. In blender add oil and turn on high then add spinach and parsley to puree. Add butter and salt and pepper.