Sorrel’s lemony flavor is a perfect pairing for briny shellfish, such as clams. This recipe easily serves four as an elegant appetizer; to make it a meal, toss the clams and broth with 8 oz (4 cups cooked) whole-grain linguine.
2 strips organic bacon (about 2 oz), no added nitrites or nitrates, chopped
1 tbsp olive oil
1 large leek, white and light green parts only, halved lengthwise and thinly sliced
2 cloves garlic, thinly sliced
1 tbsp chopped fresh thyme
1 cup all-natural seafood stock (TRY: Bar Harbor All Natural Seafood Stock)
1/2 cup dry white wine
1/2 tsp ground black pepper
Pinch red pepper flakes
2 lb Manila or other small clams, rinsed and scrubbed (NOTE: Opt for fresh, untreated clams as they are lower in sodium. Discard any clams with broken shells or ones that are open and do not close when tapped.)
Prepare garlic bread: Preheat oven to 350˚F. On a baking sheet, arrange bread in a single layer and brush with 2 tsp oil. Bake until crisp and golden brown, about 10 minutes. Rub cut sides of garlic over bread; discard garlic. Cover bread with foil to keep warm.
Meanwhile, heat a large sauté pan on medium. Add bacon and cook, stirring often, until crisp, about 2 minutes. Using a slotted spoon, transfer bacon to a paper towel–lined plate; set aside. Drain fat from pan and discard.
In same pan, heat 1 tbsp oil on medium. Add leek and sauté, stirring often, until tender, about 3 minutes. Add garlic and thyme and sauté until fragrant, about 30 seconds.
Increase heat to medium-high and add stock, wine, black pepper, pepper flakes and 1 cup water, scraping up browned bits from bottom of pan with a wooden spoon. Bring to a simmer and add clams, arranging in a single layer. Cover and cook until clams have opened, about 6 minutes. Stir well and discard any unopened clams. Remove from heat and stir in bacon. Gently stir in sorrel until wilted. Serve with garlic bread.
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