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Clams Oconee with Vidalia Onions & Bacon

Delicious clams sauteed in beer and wine.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Appetizer
Cuisine: American
Keyword: clams, cooked, littlenecks
Servings: 4
Calories: 368
Author: Chef Cal Berry, Berry’s Catering, Augusta, Ga.
Cost: $10

Ingredients

  • 4 tbsp butter
  • 1 Vidalia onion medium, with green tops, diced
  • 4 tsp garlic minced
  • 1 cup beer
  • 1 cup white wine
  • ½ cup bacon crisp, crumbled
  • ¼ cup parmesan cheese grated
  • 2 tbsp basil fresh minced leaves
  • 2 tsp sugar
  • 36 clams Littlenecks
  • 3 tbsp Boursin cheese

Instructions

  • Heat pan over medium heat. Add butter, swirling until melting. Add chopped onions and minced garlic until onions are translucent.
  • Add bacon, wine, beer, Boursin cheese and sugar and bring to a boil.
  • Add clams, cover and cook until clams open, 5-7 minutes.
  • Remove clams and with a slotted spoon scoop bacon and onion mixture, then spoon over open clams and sprinkle with parmesan cheese.

Video

Nutrition

Calories: 368kcal | Carbohydrates: 14g | Protein: 12g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 66mg | Sodium: 639mg | Potassium: 239mg | Fiber: 1g | Sugar: 7g | Vitamin A: 628IU | Vitamin C: 5mg | Calcium: 119mg | Iron: 1mg
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