Double Fired Clams Oregano with Double Smoked Bacon, Fresh Oregano, Champagne and Truffle Bath with Gran Padano Crumbs

This is one of our favorite recipes for clams because it is so easy and makes such an awesome dish. The broth afterwards can be frozen and used for a terrific pasta sauce base as well!

Makes 6 Servings


  • 30 Cherry Clams
  • 8 slices Double Smoked Bacon Thick Slices
  • ⅛ cup Vidalia Onion
  • ⅛ cup Garlic, finely chopped
  • 6 tbsp Fresh Oregano, coarsely chopped
  • 4 tbsp Butter
  • 2 cups Champagne
  • 1 cup Heirloom Cherry Tomatoes, diced
  • ½ cup Gran Padano Cheese
  • ⅛ cup Panko Crumbs


  1. Slice bacon into small squares with butter into a tall pot
  2. Cook on low until the bacon starts to crisp on the edges
  3. Add onion, garlic, half the champagne, herbs and tomatoes
  4. Set on high
  5. Once the content are cooking well, add well washed clams into the pot
  6. Add remaining champagne and cover after giving to 2 good stirs to make sure everything is covering everything
  7. Cook until all of the clams open
  8. Take out clams with tongs and spate into 6 ovenproof bowls
  9. Add broth equally amongst all of the bowls
  10. Heat oven on high broil
  11. Sprinkle the cheese and breadcrumbs mixture over all of the bowls and place into the oven at half track
  12. Watch until the crumbs start to brown and cheese melts
  13. Serve with a little wisp of black truffle oil over each bowl

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