Clams and Grits

William’s Clam and Grits where a showstopper at the 2008 International Boston Seafood Show. The southern tradition of shrimp and grits no doubt inspired this culinary creation. Clam, grits and bacon make for a winning combination.

Instructions

Place milk, clam juice, half and half, and butter into stock pot and bring to a simmer. Whisk in grits. Let grits simmer for 1 ½ to 2 hours, stirring every 10 to 15 minutes. Fold in corn kernels and chopped clams. Render bacon until crispy, add red peppers and cook until peppers soften. Fold in bacon and peppers to grits. Place 12 oz. of grits in large dinner bowl and garnish with scallions.

Chef’s notes:

Pancetta or any other sausage can be used in place of bacon.
Grits base can be kept in steam table and add-ins can be folded in.
Deep fried Whole Ocean Clams make a nice upscale garnish.
Liquid to grits ratio will be determined according to cooking instructions for the grits chosen, instant or stone ground.
Frozen or canned clams can be used in this recipe.

Recipe by:  William Long a Student at Johnson & Wales University. This recipe was the winner for the Sea Watch 2008 Creative Clam Challenge at the International Boston Seafood Show.