creamy razor clams with bacon and cider

I love my razor clams…delicious little things. They are nice and sweet, paired off with bacon and the tartness of cider, so good.

6 slices thick-cut guanciale, chopped
4 1/2 pounds razor clams, scrubbed
2 tablespoons extra-virgin olive oil, divided
2 garlic cloves, minced
12 ounces hard apple cider
4 tablespoons crème fraîche (equal parts sour cream and heavy cream if your in a rush, or Warm one cup heavy cream to about 100°, then add one or two tablespoons of sour cream, cultured buttermilk, or plain yogurt (make sure you buy a brand that contains active cultures).  Allow the mixture to sit at room temperature for at least nine hours before refrigerating. To make your own crème fraîche if you got time or wanna impress.)
1 bunch tarragon, stems discarded, leaves chopped
Large handful of fresh parsley, stems discarded, leaves chopped
Salt and pepper

Pour one tablespoon of the olive oil into a large pot set over medium-high heat. Add the chopped bacon, and cook until the pieces are crispy, three to four minutes. Remove the bacon with a slotted spoon and transfer to some paper towels. Try to leave as much of the fat behind in the pot as possible.
Add the garlic to the oil, and cook for a few seconds, and then add the razors, cider, and the remaining tablespoon of olive oil. Use a wooden spoon to stir everything around, and then cover the pot and turn the heat to high. Steam the razors until almost all of the razors have opened, shaking the pot from time to time, three to four minutes. Using the slotted spoon, transfer the mussels to a very large bowl, leaving the liquid behind. Discard any of the razors that haven’t opened.
Reduce the heat to medium-high, and stir in the crème fraîche. Cook at a boil for two minutes, and then add almost all of the bacon and herbs, leaving a little of each for a garnish. Stir well, and then season the sauce to taste with salt and pepper.

Remove the razors from their shell and rough chop and divide between four large bowls, ladle on some of the sauce, and toss on the remaining bacon and herbs and enjoy with some nice crusty italian bread.

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