Clams in white wine sauce

Ingredients for 2 servings:

• 1 kg fresh clams
• 2 tbsp Minos extra virgin olive oil for frying
• 100 g bacon, diced
• 2 garlic cloves, finely chopped
• 1 onion, finely chopped
• 200 ml dry white wine
• 1 bunch fresh parsley, chopped
• Juice of 1 lemon
• Salt and pepper to taste
• 1 baguette for serving
  
  

Preparation:

Difficulty level: easy

Preparation time: 30 minutes

1. Rinse the clams thoroughly under cold water and remove any beards. Sort out any open clams that do not close when tapped.
2. Heat the Minos extra virgin olive oil for frying in a large saucepan over medium heat. Add the diced bacon and fry until crispy. Remove the bacon from the pan and set aside.
3. Add the chopped garlic and onion to the hot bacon fat and fry until soft and fragrant.
4. Pour in the white wine and let it boil briefly.
5. Add the clams to the pot and cover. Let the clams cook for 5-7 minutes, until all the clams have opened. Shake the pot occasionally to ensure that the clams are cooked evenly.
6. Add the lemon juice, chopped parsley and crispy bacon. Season the sauce with salt and pepper to taste.
7. Serve the clams in deep plates and pour the white wine sauce over them. Serve the baguette so you can soak up the delicious sauce.