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.
INGREDIENTS
- ¼ lb of Bacon, sliced into sticks
- 2 medium Yellow Onions, thinly sliced
- 8 Cherrystone Clams (Quahogs), steamed open (how to steam clams)
- 1 tbsp Fresh Thyme, chopped, plus extra for garnish
- Top Quality Extra Virgin Olive Oil
- French Bread
DIRECTIONS
1
Add the bacon to a pan and cook over medium-low heat to render out the fat.
2
Once the bacon has been rendered, remove it from the pan & reserve. Caramelize the onions in the bacon fat.
3
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.
4
Stir together the bacon, onions, clams and thyme.
5
Thinly slice the French bread and top with the clam mixture. Toast until the surface is browned.
6
Drizzle on some extra virgin olive oil and sprinkle with extra thyme. Serve.