Bacon Clam Stock

Preparation info

  • Difficulty


  • Makes about

    4 cups

Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About


  • 1 onion, peeled and quartered
  • 1 large carrot, peeled and cut into 4 pieces
  • 2 ribs celery, cut into 4 pieces
  • 5 thin slices bacon, cut in half
  • 2 tablespoons canola oil
  • 1 cup (240 ml) dry white wine
  • 4 cups (960 ml) best-quality clam stock
  • 5 sprigs fresh thyme


In a food processor, combine the onion, carrot, celery, and bacon and pulse until finely chopped.

Heat the oil in a large Dutch oven over high heat until it begins to shimmer. Add the onion mixture and cook, stirring constantly, until soft and fragrant, about 5 minutes. Add the wine and cook until completely reduced.

Add the stock, 1 cup (240 ml) water, and the thyme and bring to a boil over high heat. Lower the heat to low and simmer until reduced to about 4 cups (960 ml) and the flavors have melded, about 30 minutes. Strain into a clean saucepan and keep warm. Or let cool to room temperature, transfer to a container with a tight-fitting lid, and refrigerate for up to 3 days or freeze for up to 1 month.