serves two

4 small fillets blue cod, skin and bones removed
4 rashers streaked bacon or smoked pork belly
25 ml olive oil
100 ml white wine
150 ml cream
10 littleneck clams, washed
chopped garden herbs, including parsley, chives

Preheat the oven to 180 °C. Lay two cod fillets together for each portion and wrap two slices of streaky bacon around the centres. Place the two portions of bacon-wrapped cod fillets in an ovenproof frying-pan and drizzle with olive oil. Select a pan that first the portions snuggly. Roast in the hot oven until the bacon begins to crisp and the cod is almost cooked. Remove from the oven to the stove-top and, on a moderate heat, deglaze (lift the flavours from the bottom of the pan) with the white wine while the cod is still in the pan. Allow to boil then add the cream. (This should come halfway up the cod fillets). Add the clams. Boil gently until the sauce begins to thicken slightly and the clams open, then add chopped herbs, ground black pepper and salt (but only if needed on tasting).? Serve with steamed seasonal vegetables and freshly dug new-season potatoes.

bacon recipe courtesy of: Fleur Sullivan, The Sydney Morning Herald, Sydney, Australia, October 19, 2011

Originally posted 2012-10-12 08:49:00. Republished by Blog Post Promoter


serves four

canola oil for frying
6 rashers smoked streaky bacon, cut into pieces
600ml water
5-cm piece ginger, peeled and cut into thin matchsticks
4 spring onions, thinly sliced on the diagonal
1 teaspoon instant dashi
1 tablespoon soy sauce
1 tablespoon mirin
1.5kg clams, cleaned of grit

In a frying pan, heat a little oil, add the bacon and fry until crisp. Drain on paper towels. In a large wide saucepan, heat the water with the ginger and 3 of the spring onions. When it comes to the boil, add the dashi, stir to dissolve then add the soy sauce and mirin. When the mixture comes back to the boil, add the clams, cover with a tight-fitting lid and steam for a few minutes until all have opened (discard any that don’t open). Spoon the clams into warmed bowls, add some broth to each, garnish with the remaining spring onion and sprinkle with the bacon. Serve immediately.

bacon recipe courtesy of: Ginny Grant, Cuisine Magazine,? PO Box 6341, Wellesley St, Auckland 1141, Auckland 1021, New Zealand

Originally posted 2013-01-24 08:38:00. Republished by Blog Post Promoter

Flavor Without Fuss: Bacon, Clams, and Pasta


Need an idea for dinner tonight, but don’t have much time to fuss around in the kitchen? Then head to a market where you can pick up some Little Neck clams, linguine, and good bacon. With just a few more ingredients, you can assemble a meal as good as any master-chef can make. 


6 to 8 ounces linguine (see recipe note)

2-1/2 tablespoons extra-virgin olive oil

2 slices thick cut bacon, coarsely chopped

2 cloves garlic, thinly sliced

1/8 to 1/4 teaspoon crushed red pepper flakes, according to taste

1/4 cup white wine or dry white vermouth

18 Little Necks (about 2 pounds), cleaned (see recipe notes)

2 tablespoons coarsely chopped fresh flat-leaf parsley

Freshly grated black pepper (optional)

Recipe Note: Before you begin, have all your ingredients prepared as instructed above and ready to cook. Ideally, you want to drain the pasta, just as the clams have finished cooking in the skillet sauce.  

To clean clams place them into a large bowl and cover with cool tap water. Let them soak about 20 minutes, to spit out sand and grit. Then brush them individually to remove any surface sand. Always discard any clams that don’t open after full cooking time has passed. 

When I served this dish to my husband, he wanted a little more pasta, so I increased the quantity from 6 to 8 ounces. Either amount works fine. 6 ounces will give you a little more luscious sauce in the final dish. 


Bring 3 quarts of water to a boil in a 5 to 6 quart pot. Season lightly with salt. (The clams and bacon will add salt, so use a light touch.) Add pasta and cook, stirring occasionally, until about 2 minutes before pasta is fully cooked. Drain, reserving 1/2 cup pasta cooking water. 

As pasta cooks, heat 1 tablespoon of olive oil in a large, deep skillet over medium heat. Add the bacon and cook until lightly browned, about 2 to 3 minutes, stirring occasionally to brown evenly. Add the garlic and cook about 30 seconds more, just until it begins to soften. Add the red pepper flakes, wine or vermouth, and clams.


Increase the heat to high, cover and cook until the clams open, 3 to 6 minutes, depending on the size of clams. As clams open, use tongs to remove them to a bowl. 

Recipe Note: You’ll want to remove the clams as soon as they open so they don’t overcook and toughen. So check them frequently, but be sure to recover the skillet after doing so. Discard any that don’t open after 6 or 7 minutes. 


After all the clams have been removed, add 1/4 cup of the reserved pasta water to the skillet and bring the sauce to a boil. Add the drained pasta to the skillet. Cook over high heat, tossing until the pasta is al dente and has soaked up some of the pan sauce.


Return the clams and any juices from the bowl to the skillet; sprinkle the parsley, and toss gently to combine. (Add more of the reserved pasta water if the sauce seems dry.)


Transfer pasta, clams and sauce to two warm bowls and drizzle each equally with the remaining olive oil. Grate black pepper over each serving, if desired. 


Serves 2



yields four main-course servings?

6 slices applewood-smoked bacon, cut crosswise into 1/3-inch-wide strips
1 medium onion, chopped ?3 garlic cloves, pressed??1 28-ounce can diced tomatoes in juice?1/2 cup chopped drained roasted red bell peppers from jar??6 pounds littleneck clams, scrubbed??1/4 cup plus 2 tablespoons chopped fresh Italian parsley??Heat large pot over medium-high heat. Add bacon and onion; sauté until bacon is crisp around edges and onion starts to brown, stirring, about 8 minutes. Add garlic; stir 1 minute. Add tomatoes with juice and peppers; bring to boil, scraping up browned bits. Add clams, cover, and boil until clams open, stirring occasionally, 8 to 10 minutes (discard any clams that do not open). Stir in 1/4 cup parsley. Divide among shallow bowls. Sprinkle with 2 tablespoons parsley.??bacon recipe courtesy of: Bon Appétit


makes four servings

2 heads of garlic, separated into cloves, peeled
24 littleneck clams, scrubbed
2 tablespoons olive oil plus more
8 ounces thick-cut bacon, sliced crosswise 1/4″ thick
1 pound prepared pizza dough, room temperature
1 ounce Pecorino, finely grated (about 1/2 cup)
fresh flat-leaf parsley leaves and crushed red pepper flakes (for serving)

Bring garlic and 4 cups water to a boil in a medium saucepan. Drain. Repeat process twice more. On final turn, do not drain; reduce heat and simmer until garlic is tender, 20-30 minutes. Drain; reserve garlic. Cook clams and 1/4 cup water in a large pot over medium-high heat, covered, stirring occasionally, until clams open, about 5 minutes (discard any clams that do not open); transfer to a large bowl. Strain clam cooking liquid through a fine-mesh sieve into a small bowl. Remove clams from shells and coarsely chop. Place in a medium bowl, cover, and chill. Purée reserved garlic, 1/2 cup clam cooking liquid, and 2 tablespoons oil in a blender, adding more cooking liquid by the tablespoonful, until smooth and creamy. Preheat oven to 500°F. Cook bacon in a medium skillet over medium heat until fat renders and bacon is slightly crisp, about 5 minutes; transfer to a paper towel-lined plate. Cut pizza dough in half. Working with 1 piece at a time and keeping other piece covered with a damp towel or plastic wrap, gently stretch dough into 12″-14″ rounds and transfer to lightly oiled baking sheets. Spread dough with garlic purée and top with Pecorino, clams, and bacon. Bake pizzas until cheese is melted and crust is brown and crisp, 10-15 minutes. Drizzle with oil and top with parsley and red pepper flakes.

bacon recipe courtesy of: Area Four, Cambridge, Massachusetts; Bon Appétit, September 2013


serves six

1/2 recipe baked focaccia bread (recipe below)
1/2 cup alfredo sauce
?1/4 cup torn fresh basil leaves?
4 ounces fresh mozzarella cheese, drained and sliced
?1 can (6 1/2 oz.) minced clams, drained
?3 strips bacon, cooked and crumbled

Preheat oven to 425F.

Prepare and bake focaccia as directed below. Spoon alfredo sauce over focaccia. Top with basil leaves, mozzarella slices, minced clams and crumbled bacon. Bake 8 to 10 minutes in preheated oven.

5 cups unbleached all-purpose flour?
2 teaspoons salt
?2 cup warm water?
1 package dry yeast?
3 tablespoons extra-virgin olive oil, plus additional for drizzling

In a large bowl, combine flour and salt; set aside. In another bowl, combine warm water with yeast; stir until yeast dissolves. Whisk in olive oil. Add yeast mixture to flour. Mix on low speed using an electric mixer about 2 minutes or until well combined. Remove dough from bowl; knead until a smooth ball of dough forms. Place dough in bowl; cover and let rise 60 to 90 minutes or until doubled.

Generously oil a 17×13 inch baking sheet with additional olive oil. Place dough in pan; press and stretch dough evenly with oiled fingers to fill pan. Pierce the dough with a fork at 1-inch intervals. Drizzle lightly with olive oil. Cover the focaccia dough and let rise about 45 minutes or until doubled. Preheat oven to 450F. Bake focaccia about 20 minutes or until golden brown. Place on a rack to cool.?

bacon recipe courtesy of: Deborah Harroun, Taste and Tell, November 16, 2009


makes four servings

2 cans (5 oz. each) whole baby clams
3/4 lb. gemelli
6 slices bacon, cut crosswise into 1-cm wide strips
1 shallot, finely chopped
1 clove garlic, finely chopped
2 plum tomatoes, seeded and diced
1 cup fresh or frozen corn kernels (about 1 ear)
1/2 cup white wine
1/2 cup 35% cream
1/4 cup chopped flat-leaf parsley
salt and pepper

Drain the clams and reserve the juice.
?In a large pot of salted boiling water, cook the pasta until al dente. Drain and coat lightly with olive oil. Set aside.?Meanwhile, in a large skillet over medium heat, fry the bacon until crisp. Remove the bacon with a slotted spoon, leaving the fat behind. Set the bacon aside.?In the same skillet, soften the shallot and garlic in the bacon fat. Add the tomatoes, corn and clams and cook for about 2 minutes. Season with salt and pepper. Deglaze with the wine, raise the heat to medium-high and reduce until nearly all the liquid has evaporated. Add the clam juice and cream and reduce by half. Add the pasta and parsley and heat through. Adjust the seasoning.?Scatter the crisp bacon on top and serve.??bacon recipe courtesy of: Ricardo Cuisine.com