Clams in Shallot & Caper Broth by
**Soak clams in large bowl, covered with salted cold water. Sprinkle 2 TBSP flour on top. Let sit for as long as possible (30 min - overnight.) This should aid in removing sand/grit from the clams for a more enjoyable broth.
50 little neck clams 6 slices bacon (preferably thicker cut), chopped 1 large shallot, halved & thinly sliced 1 medium tomato, diced 2 TBSP capers, reserving 1 TBSP brine 4 cloves garlic, minced 1 c homemade chicken stock 4 TBSP butter 2 lemons parsley, for garnish
Heat large skillet over medium heat. Render down the bacon until crispy, and remove with a slotted spoon. Pour off drippings, leaving the brown bits. Return to heat and immediately add shallots, sauteing for a minute and scraping the pan. Add the juice of 1/2 fresh lemon, and the tomatoes. Add a couple TBSP of stock to help scrape up brown bits. Add capers with brine. Add garlic and saute until fragrant. At this point, the base of your sauce is complete. Add the chicken stock and another 1/2 of lemon, juiced. Bring to a simmer, add butter. Once melted, add cleaned clams, and cover. Once clams have opened, they are ready. Sprinkle on top the reserved bacon, squeeze the juice of the remaining fresh lemon, and garnish with parsley. Enjoy with garlic bread, a side of jasmine rice, in a bowl with seared fresh flaky fish, or just as is.