Oven-roasted Clams with Chanterelles, Bacon, and Tomatoes

Ingredients

• 0.5 cup bacon diced ( 3 slices; 3 oz. total)
• 1 cup cherry tomatoes diced cored stemmed rinsed seeded cut in half,), , , , and
• 2 pounds clams scrubbed for steaming, well under cool running water
• 3 tablespoons wine dry white
• 4 sprigs thyme sprigs fresh rinsed ( 4 in. long)
• 2 cloves garlic peeled thinly sliced
• 4 oz optional: lemon rinsed cut lengthwise into 6 wedges
• 6 ounces mushrooms fresh rinsed ends trimmed cut into 3/4-inch chunks (see notes)
• 0.5 cup olives black pitted (see notes)
• 1 tablespoon olive oil 
• 6 tablespoons butter unsalted

Equipment

• bowl
• frying pan
• ladle
• oven

Directions

1. In a 10- to 12-inch ovenproof frying pan (with at least 2 1/2-in. sides) over medium-high heat, stir bacon often until browned and crisp, 3 to 5 minutes.
2. Add olive oil, mushrooms, and garlic and stir often until mushrooms are slightly limp, 2 to 3 minutes.
3. Add butter, wine, tomatoes, olives, and thyme sprigs; stir often over high heat until butter is melted and liquid is boiling.
4. Add clams and squeeze 2 lemon wedges over clams, discarding seeds and peels. Cover pan.
5. Transfer pan to a 500 regular or convection oven and bake until clams pop open, 12 to 15 minutes.
6. Ladle clam mixture and juices equally into four wide, shallow bowls; discard any clams that didn't open.
7. Garnish each serving with a lemon wedge.