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Clams Oconee with Vidalia Onions & Bacon



Serves 4-5




4 Tbs butter

1 medium Vidalia onion diced (with green tops)

4 tsp minced garlic

1 cup beer

1 cup white wine

1⁄2 cup crumbled crisp bacon

1⁄4 cup Parmesan cheese

2 Tbs minced basil leaf

2 tsp sugar

36 littleneck clams

3 Tbs Boursin cheese









Step 1


Heat pan over medium heat.


Step 2


Add butter, swirling until melting.


Step 3


Add chopped onions and minced garlic until onions are translucent.


Step 4


Add bacon, wine, beer, Boursin cheese and sugar and bring to a boil.


Step 5


Add clams, cover and cook until clams open, 5-7 minutes.


Step 6


Remove clams and with a slotted spoon scoop bacon and onion mixture, spoon over open clams and sprinkle with Parmesan cheese.




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