1\/2 C. diced bacon (about 3 slices; 3 oz. total)
\n1 T. olive oil
\n6 oz. fresh chanterelle or common mushrooms, rinsed, tough stem ends trimmed, and cut into 3\/4-inch chunks (see notes)
\n2 cloves garlic, peeled and thinly sliced
\n6 T. unsalted butter or margarine
\n3 T. dry white wine
\n1 C. cherry tomatoes, rinsed, stemmed, and cut in half, or 3 firm-ripe Roma tomatoes (about 10 oz. total), rinsed, cored, seeded, and diced
\n1\/2 C. pitted calamata or oil-cured black olives (see notes)
\n4 sprigs (about 4 in. long) fresh thyme, rinsed
\n2 lb. clams in shells, suitable for steaming, well scrubbed under cool running water
\n1 lemon (about 4 oz.), rinsed and cut lengthwise into 6 wedges<\/p>\n
In a 10- to 12-inch ovenproof frying pan (with at least 2 1\/2-in. sides) over medium-high heat, stir bacon often until browned and crisp, 3 to 5 minutes. Add olive oil, mushrooms, and garlic and stir often until mushrooms are slightly limp, 2 to 3 minutes. Add butter, wine, tomatoes, olives, and thyme sprigs; stir often over high heat until butter is melted and liquid is boiling. Add clams and squeeze 2 lemon wedges over clams, discarding seeds and peels. Cover pan. Transfer pan to a 500\u00c2\u00b0 regular or convection oven and bake until clams pop open, 12 to 15 minutes. Ladle clam mixture and juices equally into four wide, shallow bowls; discard any clams that didn’t open. Garnish each serving with a lemon wedge.<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/2 C. diced bacon (about 3 slices; 3 oz. total) 1 T. olive oil 6 oz. fresh chanterelle or common mushrooms, rinsed, tough stem ends trimmed, and cut into 3\/4-inch chunks (see notes) 2 cloves garlic, peeled and thinly sliced 6 T. unsalted butter or margarine 3 T. dry white wine 1 C. cherry tomatoes, rinsed, stemmed, and cut in half, or 3 firm-ripe Roma tomatoes (about 10 oz. total), rinsed, cored, seeded, and diced 1\/2 C. pitted calamata or…<\/p>\n