Pepper JellyBraised Clams with Mint

• 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

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

bacon, canola oil, garlic, fresh ginger, crab paste, chile paste, littleneck clams, white wine, unsweetened coconut milk, pepper, lime zest, mint, kosher salt

Taken from www.foodandwine.com/recipes/pepper-jelly-braised-clams-mint (may not work)