INGREDIENTS
12 oz. fingerling potatoes
1 TBSP. olive oil
Salt and pepper
3 slices bacon, cut in 1/2-inch pieces
1 small onion, finely chopped
3 garlic cloves, minced
3 ears corn, kernels cut off the cob
24 littleneck clams, scrubbed
1/4 cup dry white wine
2 TBSP. crème fraiche or sour cream
1 TBSP. butter
Mint leaves for garnishing, optional
DIRECTIONS
Preheat oven to 400 degrees.
Toss the potatoes with the oil on a rimmed baking sheet; season with salt and pepper.
Roast them until the potatoes are slightly tender, 45 minutes to an hour.
Let cool, then slice into 1/2 inch rounds.
Heat a large stockpot or Dutch oven over medium heat.
Add the bacon; cook it until the fat is rendered and the bacon is just browned, about 7 minutes.
Add the onions and garlic and sweat by cooking them until they are tender but not browned, 3 to 5 minutes.
Add the sliced potatoes, corn and clams; season with salt and pepper.
Pour in the wine and cover the pot to steam the clams. About 10 minutes.
When the clams are completely open, transfer them with the vegetables and bacon to serving bowls with a slotted spoon, leaving the liquid in the pot.
Discard any clams that did not open.
Stir the crème fraiche or sour cream and butter into the pot and simmer over medium-low heat until slightly thickened, 3 to 5 minutes.
Spoon the sauce over the clams and veggies.
Garnish with the mint.
Serves 2-4.
