Clam & Bacon Flatbread

This recipe makes four portions.

Ingredients:

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• 6 strips bacon, chopped
• 8-ounce clam juice
• One 6.5 ounce can of chopped clams, drained with juice reserved
• ½ cup red onion, small diced
• 4 to 5 cloves of garlic, minced
• ½ teaspoon red pepper flakes
• ½ cup white wine
• 2 tablespoons cornstarch mixed with 2 tablespoons cold water
• 1 ciabatta bread, cut in half lengthwise
• ½ cup mozzarella, shredded
• ¼ cup parmesan cheese, grated
• Extra virgin olive oil

Instructions:

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1. Preheat the oven to 450 degrees.
2. In a medium-sized saucepan on medium- high heat, place the bacon and cook for 7 to 8 minutes or until crisp. In a separate, medium-sized pot on medium heat, bring to a simmer the clam juice and the juice from the drained clams.
3. Add the onions to the pot with the bacon and sauté for 2 to 3 minutes. Stir in the garlic and chili pepper flakes to the bacon and onions and continue cooking for 1 to 2 minutes. Pour the white wine into the mixture and reduce until almost dry.
4. Add the warm clam juices from the other pot and return to a simmer. Stir in the cornstarch and water mixture to thicken. Finish the mixture by adding the chopped clams, then remove from the heat.
5. Place the halved ciabatta bread on a sheet pan. Spread the clam-bacon sauce on the bread then top with mozzarella and parmesan. Drizzle with olive oil, then place in a preheated 450-degree oven.
6. Bake for 8 to 10 minutes or until crispy.
7. Extra clam sauce can be used on a pasta.

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