Portavogie Clams with Bacon and Parsley Grommel

Portavogie is a fishing community in County Down on the east coast of Ulster. Ulster-Scots language is widely spoken in the region. In this video, Paula cooks scallops or clams with bacon and breadcrumbs.

Recipe

Portavogie Clams with Bacon and Parsley Grommel

Metric Imperial

2–3 Clams (scallops) per person
25g breadcrumbs
3–4 rashers dry-cured bacon
Handful of parsley (stalks and leaves) finely chopped
1 tbsp rapeseed oil
50g butter

2–3 Clams (scallops) per person
1 oz breadcrumbs
3–4 rashers dry-cured bacon
Handful of parsley (stalks and leaves) finely chopped
1 tbsp canola
2 oz butter

Method

  1. Cook the bacon gently in a frying pan until crisp. Remove the bacon from the pan and set aside.
  2. Pour off half the bacon fat and retain for later. Add half the butter to the bacon fat in the pan and lightly cook the breadcrumbs until toasted. Add the parsley.
  3. Finely chop the bacon. Mix together with the toasted breadcrumbs and parsley in a bowl to make the grommel.
  4. Heat the frying pan until hot. Add the oil and bring up to heat.
  5. Season the clams and place in the pan one at a time, in clockwise direction. Add the remaining bacon fat.
  6. When the clams are golden brown and starting to shrink slightly, turn them following clockwise direction. Add the rest of the butter and cook for 1 to 2 minutes until just firm.
  7. Turn off the heat and allow to rest for 30 seconds.
  8. Serve the clams drizzled with the cooking juices and top each with a spoonful of grommel.

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