Roasted Clams with Bacon and Duck Fat Beurre Blanc

• 3 strips bacon
• 1 teaspoon grape seed oil
• 3 shallots, sliced
• 2 small garlic cloves, sliced
• 1 sprig thyme
• 1 small bay leaf
• 3/4 cup IPA beer
• 4 tablespoons butter, cut into small cubes and chilled
• 1/2 cup duck fat, melted
• Salt and pepper to taste
• 12 clams on the half shell
• 3 chives, sliced thinly

Position a rack at the top of the oven and preheat the oven to 400ºF.

Heat a medium skillet over medium-high heat. Add the bacon and cook until crispy, about 8 to 10 minutes. Transfer to a plate lined with paper towels and let cool for 5 minutes. Roughly chop and set aside.

Heat the oil in a medium saucepot over medium-high heat. Add the shallots, garlic, thyme, and bay leaf. Cook for 2 minutes while stirring. Add the beer and bring to a simmer; continue simmering until the beer has almost completely cooked off, about 15 minutes. (Be careful not to burn the reduction.) Remove from the heat. Add the butter one piece at a time, whisking constantly to make an emulsified sauce. Continuing to whisk, drizzle in the duck fat. Season the sauce with salt and pepper. Strain through a fine-mesh sieve.

Lay the clams on a sheet tray. Fill each clam shell with sauce. Place on the top rack in the oven and broil for 2 to 3 minutes, until the sauce caramelizes and breaks slightly. Remove from the oven and let cool for a couple minutes.

To serve, garnish with chopped bacon and chives.