Slow-Cooker Clams with Bacon, Leeks & White Wine
Yep, you can make slow-cooker clams--and they're absolutely delicious! Savory bacon enriches this broth while white wine permeates the entire dish. Serve the remaining wine to guests with dinner. Don't skip out on the bread! There's much satisfaction to be had in sopping up the broth with a toasted baguette.
Recipe Summary test
Tip: Scrubbing clams prior to cooking is an important step in making sure they are in safe and prime condition to be eaten. The simplest way to clean them is to submerge the clams in fresh, cool tap water for 20 minutes to an hour. This will allow sand or dirt to escape. Then remove the clams from the water and scrub them using a brush. If the clams open at any point prior to cooking, or if they float when soaked, throw them out, as they have gone bad.