INGREDIENTS
2 TBSP. plus 2 TSP. unsalted butter
1/4 lb. bacon, cut into 1/2-inch pieces
1 medium onion, diced
2 celery ribs, diced
1/2 tsp. fresh thyme leaves
3/4 lb. red-skinned potatoes, cut into matchsticks
1 cup bottled clam juice
Salt and ground white pepper
4 pieces sea bass
2 tsp. chopped parsley and dill
16 littleneck clams, scrubbed
DIRECTIONS
Heat oven to 400 degrees.
Heat a large deep skillet over medium heat.
Add 2 TBSP. butter and the bacon.
Cook, stirring, until the bacon is just starting to brown.
Add the onion, celery and thyme and cook, stirring until the onion has softened.
Add the potatoes and clam juice, season with salt and pepper, stir well.
Bring to a boil.
Cover, reduce heat to low and simmer until potatoes are just tender and the juice has thickened.
Remove from heat.
Tear off 18x12 inch pieces of heavy duty aluminum foil.
Fold in thirds length-wise and reopen.
Divide the potatoes placing them into the middle of each piece of foil; making sure you divide the juice too.
Season the fish with salt and set it on the potatoes.
Sprinkle the fish with the chopped herbs and dot with the remaining 2 tsp. of butter.
Nestle 4 clams around each piece of fish and seal the packets tightly.
Set the packets on a baking sheet; bake for 12 minutes.
Open each packet carefully.
Slide the contents onto soup plates with all the juices.
If a clam has not opened wide, help it along with a knife.
Serve hot.
Serves 4.
