Clam & Bacon Bruschetta
Makes 12 Servings
A simple yet swoon-inducing appetizer featuring a blend of bacon, thyme, clams and sweet caramelized onions finished off with grassy extra virgin olive oil.
Add the bacon to a pan and cook over medium-low heat to render out the fat.
Once the bacon has been rendered, remove it from the pan & reserve. Caramelize the onions in the bacon fat.
Pull the clams from their shells and roughly chop them, removing any of the membrane that’s clinging to the meat and any particularly tough muscles.
Stir together the bacon, onions, clams and thyme.
Thinly slice the French bread and top with the clam mixture. Toast until the surface is browned.
Drizzle on some extra virgin olive oil and sprinkle with extra thyme. Serve.