Jasper White's Summer Shack Grilled Clams Casino

For the butter sauce:

1 c. white wine

4 medium shallots, chopped fine

4 T. heavy cream

1 1/2 c. unsalted butter, cut into -inch cubes

2 T. lemon juice

Salt and freshly ground black pepper, to taste

1/3 c. bacon, diced into 1/2-inch pieces

1/3 c. white onion, diced into 1/2-inch pieces

1/3 c. green pepper, diced into 1/2-inch pieces

For the clams:

40 littleneck clams (each about 1 to 1 1/2 inches)

To make the butter sauce: In a saucepan, combine the white wine and shallots. Place on medium heat and bring to a boil. Let simmer until the liquid is reduced and the pan is almost dry, about 10 minutes.
Add the cream and bring to a boil; be careful not to scorch. When the cream looks thick and buttery, lower the heat. Add the butter, a piece at a time, stirring constantly until all the butter is incorporated.

Remove from the heat. Season with the lemon juice, salt and pepper. Set aside.

In a saute pan, cook the bacon over medium heat until halfway cooked, and then add the onion and pepper. Continue to saute until the vegetables are soft. Allow to cool slightly and add to the butter mixture. Let the sauce cool to room temperature.

Preheat a grill. Grill the clams (preferably using a seafood rack so they don't fall through) until they open. Spoon butter sauce on top of each one and serve.

Makes 8 servings.