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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
mins
Cook Time:
25
minutes
mins
Total Time:
35
minutes
mins
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:
368
kcal
|
Carbohydrates:
14
g
|
Protein:
12
g
|
Fat:
23
g
|
Saturated Fat:
13
g
|
Cholesterol:
66
mg
|
Sodium:
639
mg
|
Potassium:
239
mg
|
Fiber:
1
g
|
Sugar:
7
g
|
Vitamin A:
628
IU
|
Vitamin C:
5
mg
|
Calcium:
119
mg
|
Iron:
1
mg
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