2 tablespoons olive oil
4 ounces bacon (cut into lardons)
1 tablespoon shallots (chopped)
½ teaspoon garlic (chopped)
4 ounces Pale Ale
4 ounces clam juice
1 pound Manila clams (washed)
2 ounces butter
1 each large tomato (seeded, diced)
4 tablespoons fresh parsley (chopped)
Juice from ½ of a lemon
Salt and pepper
Ciabatta bread (or other crusty bread)
Heat olive oil in a sauté pan on high heat. Once hot, add bacon and stir until the meat starts to caramelize.
Add the shallots, garlic and beer and stir briskly until the liquid is reduced by 2/3.
Add clam juice and fresh clams. Leave on high and cook until all the clam shells have opened.
Add butter, tomato and lemon juice. Season with salt and pepper to taste, and finish with parsley.
Serve with crusty bread (grilled or not) and a pint of your favorite Pale Ale.