4 doz. fresh little neck clams

2 tbsp. olive oil

4 cloves garlic, chopped

2 shallots diced

1/2 cup white wine

8 oz. jar clam juice

1 stick butter

3/4 cup pesto

1 tomato diced

4 slices of bacon, cooked and finely crumbled

Rinse clams well with cold water and scrub away any sand or grit.

Heat oil in a large pot with a lid, over med. heat.  Add shallots and garlic and sauté.  Add the wine and whisk together.

Add the clams and clam juice to the pot, cover and steam for about 8 minutes or until the clams open. Throw away any clams that do not open.

In a separate pot melt butter and pesto together

Remove clams and all juices to a large serving bowl and pour the melted butter and pesto on top.

Top with the diced tomatoes and bacon.


Serve with a crusty bread and lemon slices