1Fry the bacon slices in a medium pot until soft and golden, about 4 minutes. Add the onion and garlic and continue cooking until the bacon is nicely browned and the onion is tender, about 4 minutes longer.
2Stir in the clams and add the Harpoon beer. Cover the pot and steam the clams for 6 to 7 minutes, until they open. Discard any clams that do not open.
3Stir gently to mix with the bacon, garlic, and onion, and serve immediately.
4Boston based Sebastians recommends serving this delicious dish with crusty bread and an ice cold Harpoon beer.
Chef Theo Friedman's dinners center around multi-course, intimate, and experimental pop-up experiences. He brings new perspectives to food by being inspired by artists, ingredients, and the passionate diners who attend his one-of-a-kind events. In honor of Chef Theo's partnership with Stella Artois, he takes advantage of Union Square Greenmarket's and North Brooklyn Farms' fresh produce to create the ultimate end of summer menu.
Tomato, Bacon, and Cheddar Pie is made with chopped bacon in the crust, a cornmeal and creamy Cheddar base, and layers of vibrant, colorful tomatoes. We’ve used everything from purple to red to yellow tomatoes in this homemade tomato pie recipe.
Brian Boitano's Childhood Recipe for BBQ Sauce
Everyone knows Brian Boitano from winning the 1988 Olympics in men's figure skating, and some may even know him from his cooking show, What Would Brian Boitano Make? But very few people know how each of those things began. In this episode of My Food Thing, Brian revisits his childhood with a long-lost recipe for barbecue sauce and recalls the start of his successful skating career.
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The best approach is the oven.
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In this case, misshapen, chunky pieces are a good thing.