These clams are so succulent. The house fills with a great aroma, and everyone comes out of the darkest depths of the house to follow their nose to your Instant Pot. The bacon alone is enough to get the people in the house going, and everything else is just adds to the excitement. This is one of those perfect recipes to make on a lovely day that has a slight chill in the air. You can open a bottle of your favorite bottle of wine to enjoy with it.
Ingredients
- ½ cup olive oil
- 2 cups rustic bread
- 6 slices thick-cut bacon, cut into 1-inch pieces
- 1 medium Vidalia sweet onion, diced
- 1½ tablespoons garlic, minced
- ¼ teaspoon red pepper flakes
- ¼ teaspoon dried oregano
- 1 teaspoon herbes de Provence
- Sea salt and fresh cracked pepper
- 2 tablespoons tomato paste
- 1 cup dry white wine
- 2 cups warm water
- 32 littleneck clams, scrubbed
How to Make It
- Press Sauté on pot. Add olive oil and allow to heat. Once heated, add bread. Stir until evenly coated and slightly crisped.
- Remove bread and then add bacon pieces. Cook bacon until slightly crisp. Remove bacon from the pot, leaving the bacon grease.
- To the bacon grease, add onion and garlic. Sauté until onion is translucent.
- Add in pepper flakes, oregano, herbes de Provence, salt, pepper, and tomato paste. Stir until well mixed. Then add in white wine. Mix thoroughly.
- Add in 2 cups of warm water. Bring to a boil—maintain boil for about 10 minutes.
- Add in cooked bacon and clams. Once clams have been added, place lid on top (you can leave vent open). Cook for approximately 6 minutes. Stir clams occasionally until all are fully opened.
- To make serving easier, remove clams into a separate bowl so you can serve. Place clams into bowl, add about ¼ of the crisp bread croutons, and ladle the broth over the clams. For a fresh, vibrant color, you can add chopped parsley on top.
