Pepper Jelly-Braised Clams

Photo by PineyCook
Adapted from foodandwine.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodandwine.com

Ingredients

  • 8

    slices of bacon (8 ounces)

  • 1/4

    cup canola oil

  • 1

    tablespoon minced garlic

  • 1

    tablespoon minced peeled fresh ginger

  • 1

    tablespoon crab paste (see Note)

  • 1

    tablespoon Thai chile paste or sambal oelek

  • 4 dozen

    littleneck clams, scrubbed

  • 1 1/2

    cups dry white wine

  • 3

    cups unsweetened coconut milk

  • 5

    tablespoons hot pepper jelly

  • 1

    teaspoon finely grated lime zest plus 2 tablespoons fresh lime juice

  • 1/4

    cup coarsely torn mint leaves, plus small whole leaves for garnish

  • Kosher salt

Directions

Preheat the oven to 375°. Arrange the bacon slices side by side on a rack set over a baking sheet. Bake for about 20 minutes, until golden and crisp. Transfer the bacon to a paper towel–lined plate to cool. Break into large pieces. Meanwhile, in a large enameled cast-iron casserole, heat the oil. Add the garlic, ginger, crab paste and chile paste and cook over moderately high heat, stirring, until the garlic is golden, about 3 minutes. Add the clams and wine, cover and simmer over high heat until all the clams have opened, 8 to 10 minutes. Add the coconut milk and 
3 tablespoons of the pepper jelly. Simmer for 1 minute, then stir in the lime zest and juice and torn mint and season with salt. Ladle the clams and broth into bowls. Dollop the remaining 2 tablespoons of pepper jelly over the clams and garnish with mint leaves and the bacon. NOTES Crab paste is available at Pan-Asian markets and from amazon.com.

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