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Garlicky Littleneck Clams with Bacon + Wine Over Sautéed Spring Veggies
BIG FLAVOR KITCHEN18Ingredients
35Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 2 Tbsp. olive oil
- 2 cloves garlic (minced)
- 2 Tbsp. shallot (thinly sliced, about 1/2 of a medium-large shallot)
- 2 heads shanghai bok choy (stem end removed, then cut into 1-inch wide slices, dark green parts separated)
- 1/2 cup shiitake (sliced, caps, from about 10 mushrooms)
- 3/4 cup chopped tomatoes
- 1 bunch asparagus (about 12 stalks, trimmed and cut into 1-inch long pieces)
- 1/2 cup water
- kosher salt
- cracked black pepper
- 6 slices bacon (sliced into lardons, about 1 cup total)
- 2 cloves garlic (smashed)
- 2 Tbsp. shallot (thinly sliced, about 1/2 of a medium-large shallot)
- 3/4 cup chopped tomatoes
- 24 little neck clams (soaked and scrubbed)
- 1/2 cup white wine (I used Pinot Grigio)
- chives (Fresh snipped, for serving, optional)
- crusty bread (for dunking, optional)
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