We’re telling you — this Old Bay mayo is a total power move. Once you try this sauce, sandwiches and snacks will never be the same again. It’s salty, briny, creamy, and just a little spicy. Spread it thick on toast and pair it with bacon and tender clams for a combo that’s both comforting and fancy. Perfect for when you want to impress with a simple dish that feels like an upscale bar snack.
Ingredients:
- 1lb of fresh cleaned manilla clams
- 200 grams of chopped bacon
- 2 cloves of garlic finely chopped
- 1/2 - 3/4 tsp red pepper flakes
- 1/2 cup of white wine
- Green onions (for garnish)
- 1/2 cup of mayonnaise
- 1-1 1/2 tsp old bay seasoning
- Lemon for garnish
- Sourdough loaf
- Butter or Olive oil
Instructions:
- To make the Old Bay Mayo, mix mayonnaise and Old Bay until smooth (it's really that simple!) set aside in fridge until everything else is ready.
- Heat a wide pan over medium heat, and add bacon and cook until crispy and the fat has rendered.
- Remove bacon with a slotted spoon and set aside. Leave the fat in the fat in the pan.
- Add garlic and pepper flakes to the pan and cook 30 seconds until fragrant.
- Pour in the white wine and deglaze the bottom.
- Add clams and cover the pan. Cook 5-7 minutes shaking occasionally until the clams open. (It's important to discard any that don't open, it usually means it was already dead before cooking).
- Stir the cooked bacon back into the pan and taste the broth. Add any salt if needed.
- Toast your sourdough loaf in butter or olive oil, and smear a layre of your Old Bay mayo on each slice. Spoon clam mixture over toast and garnish with chopped green onions, a scoop of pan broth and a squeeze of lemon.
- Eat immediately!
Tip: A dry, crisp white wine is the perfect choice for this dish. A Sauvignon Blanc is the top pick, but a Pinto Grigio will do just fine.
