2 - Perlude clams
28g - bacon finely chopped
1 - Shallot finely chopped
3 - Garlic cloves finely chopped
115g - White wine
115g - Chicken Stock
45g - Butter
65g - Brioche bread crumbs
15g - Lemon juice
2g - Salt

Shuck the surf clams and discard the shells. Trim and discard the mantles.
Finely chop the cleaned flesh and keep cold. Heat the bacon in a large
saucepan over medium heat, stirring occasionally, until the bacon is crispy.
Remove the bacon from the pan and set aside, leaving the rendered fat in
the pan. Add the shallot and garlic to the pan and cook, stirring
occasionally, sweating the vegetables until tender, about 4 minutes. Add the
wine and deglaze the pan, then simmer and reduce the wine until almost
dry. Add the chicken stock and bring to a simmer. Add the butter and stir
to incorporate. Bring the liquid to a simmer and reduce until thickened to a
glaze consistency. Remove the pan from the heat. Add the cooked bacon,
clams, and bread crumbs to the pan. Using a rubber spatula, fold the
mixture together until incorporated. Add the lemon juice and season with
the salt.