Grilled Clams with Smoked Chili-Cachucha Mojo and Bacon

• 5 smoked chipotle chili pods, toasted and minced
• 1/2 cup cachucha peppers, stemmed, seeded and finely chopped
• 1/4 cup red bell pepper, diced
• 1/4 cup scallions, white and green parts
• 1/4 cup red onion, minced
• 2 tablespoons garlic, minced
• 1/4 cup cilantro, chopped
• 4 ounces freshly squeezed lime juice
• 6 ounces light olive oil
• Salt and freshly ground pepper
• 4 dozen clams, scrubbed
• 8 ounces bacon, finely diced

1. To make mojo, mix all ingredients together in a bowl and slightly chill before serving.
2. Preheat a grill to medium-high heat.
3. Place bacon in a saucepan over grill and cook until crisp.
4. With a slotted spoon, transfer bacon to a plate lined with a paper towel.
5. Discard bacon fat.
6. Next, arrange clams directly over the grate of the grill and cook for 6 to 8 minutes until shells open.
7. Transfer clams to serving plate and discard any clams that haven't opened.
8. Spoon a teaspoon of mojo into shells and sprinkle with crisp bacon.
9. Serve immediately.

chili pods, cachucha peppers, red bell pepper, scallions, red onion, garlic, cilantro, freshly squeezed lime juice, olive oil, salt, bacon

Taken from www.foodnetwork.com/recipes/grilled-clams-with-smoked-chili-cachucha-mojo-and-bacon-recipe.html (may not work)