Flatbread with Clams and Bacon

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 2 servings
Tinned clams are mildly briny, tender and useful in a variety of preparations — pastas, soups or in dips or spreads. These flatbreads could be a light lunch or dinner or a party starter, if you cut them into wedges or squares.



  1. Preheat the oven to 475˚ F. Cook the bacon in a skillet over medium-high heat until crisp, about 8 minutes. Pour off all but 1 tablespoon fat, then add the olive oil to the pan with the bacon. Add the garlic and baby clams or cockles; cook over low heat for 1 minute.
  2. Spoon the clam mixture onto the flatbreads placed on a baking sheet and sprinkle with grated pecorino. Bake for 5 minutes, then drizzle with hot honey and top with baby arugula before serving.