STOUT-BRAISED CLAMS WITH POTATO, FENNEL, AND BACON

Stout-Braised Clams with Potato, Fennel, and Bacon image

Yield serves 4

Number Of Ingredients 10

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

Steps:

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