4 clams (the quantity depends on the clam size),bacon2 slices, one garlic clove,olive oilone large tablespoon,buttera small piece about 15g, a bunch of chives,black pepperas needed, four toothpicks

saladneeds ingredients:

mixedsesame seedsvegetablesand smallspinachone cup, parmesancheese(shaved with a grater) about 5g, toastedpine nutsone large tablespoon, olive oil one large tablespoon, Italian blackvinegara small spoon,honeyhalf a small spoon, salt as needed, black pepper as needed

Ingredients for one serving

Method:

1. Mixed the salad ingredients' olive oil, Italian black vinegar, honey, salt and black pepper to make vinaigrette.
2. Arrange the salad first, sprinkle parmesan cheese and pine nuts, set aside.
3. Slice the garlic clove, chop the chives.
4. Cut the bacon in half, clean the clams, remove a small hard muscle part from each clam.
5. Wrap each clam with half a slice of bacon, secure with toothpicks, season both sides with black pepper.
6. Heat the pan and add olive oil, place the bacon-wrapped clams in, fry until golden brown on both sides, about 3-5 minutes total.
7. Add garlic slices halfway through, fry together until golden.
8. Just before the clams are done, add butter. Tilt the pan to continuously pour the melted butter over the clams.
9. Turn off the heat and arrange the clams beside the salad, remove toothpicks, pour the prepared vinaigrette over the salad.
10. Pour the fried garlic slices and some butter over the clams, finish with chopped chives.

Tips：

1. Clams require very short cooking time, so prepare the side dishes in advance.
2. The yellow crescent part of the clam can burst when it hits the oil, remove if present.
3. Be cautious about heat, adjust frying time according to clam size, avoid overcooking to maintain the tender meat.
4. Add butter at the end to prevent burning.