Pan Roasted Clams With Bacon, Bourbon, And Jalepeno

• 3oz slab smoked bacon cut into 1/2 inch cubes (1/2 cup)
• 1/4 cup finely chopped shallots
• 2 tbsp finely chopped garlic
• 24 little neck or 36 Manila clams, scrubbed and soaked. X 20 min
• 1/4 c bourbon
• 1/4 c bottled clam broth
• 1/4 c heavy cream
• 1 -2 jalepeno , thinly sliced into rounds
• 1tbsp finely chopped parsley
• 2tbsp unsalted butter
• Crusty bread for dipping

1. In large deep skillet, cook bacon lardons at moderate-low heat until bacon is browned
2. Transfer bacon w slotted spoon to paper towel
3. Add shallots an garlic to oil and cook until softened-3 min
4. Add drained clams and bourbon- cook until bourbon almost evaporated
5. Add clam broth and cover- cook until clams open - around 7-10 min
6. Remove clams to serving bowls
7. Add cream, jalepeno, parsley and bacon to skillet-simmer 2 minutes until cream is slightly thickened.
8. Swirl in butter.
9. Pour cream sauce over the clams and serve with crusty bread.

bacon, shallots, garlic, neck, bourbon, clam broth, heavy cream, jalepeno, parsley, butter, crusty bread

Taken from www.epicurious.com/recipes/member/views/pan-roasted-clams-with-bacon-bourbon-and-jalepeno-52847411 (may not work)