Stout-Braised Clams with Potato, Fennel, and Bacon

• 1/4 pound (four 1/4-inch slices) Maple-Cured Bacon (page 230) or store-bought thick-cut bacon, cut into 1/2-inch pieces
• 1/4 pound fingerling potatoes (about 4), cut into 1/2-inch chunks
• 1/2 small white onion, cut into 1/2-inch chunks
• 1 fennel bulb, top removed, fronds reserved, halved, cored, and cut into 1/2-inch chunks
• 3 garlic cloves, minced
• 1/2 teaspoon freshly ground black pepper
• 24 littleneck clams, well scrubbed
• 1 cup stout
• 1 cup chicken stock
• 2 tablespoons unsalted butter

1. Put a Dutch oven or large pot over medium heat.
2. When the pot is hot, add the bacon and fry until it gets crispy and renders the fat, roughly 4 minutes.
3. Using a slotted spoon, transfer the bacon to a paper towellined plate.
4. Add the potatoes to the delicious fat left in the pot.
5. Cook, stirring with a wooden spoon, until the potatoes get a little color and start to soften up, about 5 minutes.
6. Add the onion, fennel, garlic, and pepper.
7. Continue to cook until the vegetables are soft, about 5 minutes.
8. Raise the heat to high.
9. Toss in the clams and pour in the stout and stock.
10. Give everything a good stir and cover the pot.
11. Steam until the clams open, 5 to 8 minutes, discarding any that do not open.
12. Stir in the butter and sprinkle the reserved fennel fronds on top.
13. Serve the braised clams from the pot, ladling portions at the table.

maple, potatoes, white onion, fennel bulb, garlic, freshly ground black pepper, littleneck clams, stout, chicken stock, unsalted butter

Taken from www.epicurious.com/recipes/food/views/stout-braised-clams-with-potato-fennel-and-bacon-377741 (may not work)