Clams Oconee with Vidalia Onions & Bacon
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
Heat pan over medium heat.
Add butter, swirling until melting.
Add chopped onions and minced garlic until onions are translucent.
Add bacon, wine, beer, Boursin cheese and sugar and bring to a boil.
Add clams, cover and cook until clams open, 5-7 minutes.
Remove clams and with a slotted spoon scoop bacon and onion mixture, spoon over open clams and sprinkle with Parmesan cheese.