Oven-roasted Clams with Chanterelles, Bacon, and Tomatoes
Notes: This robust combination of flavors comes from Seattle chef Tom Douglas of Etta's Seafood, the Palace Kitchen, Dahlia Lounge, and now the Dahlia Bakery. If chanterelles are unavailable, you can substitute fresh crimini or shiitake mushrooms (for the shiitakes, trim off and discard the entire tough stem). Douglas leaves the olive pits in but warns diners before they dig in. Serve the clams with toasted slices of hearty bread rubbed with garlic, to sop up the juices, and a Chardonnay that's light on oak: Try the 2000 Frog's Leap, Clos du Val, or Savannah-Chanelle.
Dahlia Bakery, Seattle, Washington