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