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Viognier-Steamed Clams With Bacon And Parsnips

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1 pound small parsnips, peeled

1/4 cup extra-virgin olive oil, plus more for brushing

Salt and freshly ground pepper

6 ounces thickly sliced bacon, cut crosswise into 1/2-inch strips

1 1/2 cups Viognier

2 tablespoons unsalted butter

1 shallot, minced

4 dozen littleneck clams, scrubbed and rinsed

1 cup heavy cream

2 tablespoons snipped chives

Oyster crackers, for garnish

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