Little Necks with Pancetta, Shallots, and Tarragon – no shucking required!

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Little neck clams generally only have a very small amount of sand on them, to purge the clams scrub the shell in water and then place them in water for about 20 – 30 minutes for a recipe right before you are ready to cook them.

Pancetta is optional. Also good is Applegate Farms turkey bacon or any nitrate free bacon. Also a good sub for bacon is chopped Kalamata olives.  

This recipe serves 2.  I usually have with a salad.   If feeling indulgent, it certainly would be awesome over pasta. 

1 & ½  pounds of fresh little neck clams
4 oz. of Pancetta or turkey bacon or sub some chopped Kalamata olives
1 cup of thinly sliced shallots about 3 whole shallots
2 tablespoons of chopped tarragon
Juice of one lemon
1 cup of no salt or low sodium chicken or vegetable stock. I used dry white wine – Pinot Grigio
Salt and pepper to taste
 ¼ to ½ teaspoon of crushed red pepper

Scrub clams in cold water and let sit in a bowl with cold water for 20 -30 mins.
You need a large pan or skillet with a tight fitting lid; the clams are going to be steamed.
Heat a large pan medium high heat.
Add Pancetta or bacon or olives (if using olives add 1 tablespoon of olive oil)

Add shallots stir and cook until golden brown.
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Add clams, tarragon, lemon juice, stock or wine, a pinch of salt and fresh ground pepper.
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Turn heat on high and cover with lid. Clams should open in about 5 minutes. Discard any clams that do not open.
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Add clams to plate or bowl and add cooking liquid.
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