Manila Clams With Sofrito And Sherry

• 5 tablespoons extra virgin olive oil
• 2 thick slices smoked bacon, about 2 ounces
• 2 red bell peppers, cored, seeded and coarsely diced
• 1 medium onion, coarsely diced
• Salt and fresh-ground black pepper to taste
• 4 sprigs fresh thyme
• 3 large cloves garlic, 2 of them sliced
• 2 pounds Manila or mahogany clams or cockles, scrubbed
• 13 cup oloroso sherry
• 3/4 cup clam juice
• 1 tablespoon sherry vinegar
• 2 tablespoons cilantro leaves
• 4 slices grilled country bread

1. Heat 2 tablespoons oil in large saute pan.
2. Add bacon, and fry until almost crisp.
3. Add peppers, onion, salt and pepper.
4. Strip thyme leaves from stems, and add.
5. Cover, and cook over medium-low heat until peppers are tender, about 15 minutes.
6. Transfer to food processor, and pulse until coarsely pureed.
7. Heat 2 tablespoons oil in saute pan.
8. Add sliced garlic, and saute until it starts to brown.
9. Add clams, and cook, stirring, one minute.
10. Stir in sherry.
11. Add clam juice and pepper mixture, and cook, stirring, until clams have opened, about 5 minutes.
12. Stir in remaining olive oil and vinegar, and season to taste with salt and pepper.
13. Sprinkle with cilantro.
14. Rub bread with remaining garlic, and serve alongside.

extra virgin olive oil, bacon, red bell peppers, onion, salt, thyme, garlic, manila, oloroso sherry, clam juice, sherry vinegar, cilantro, country bread

Taken from cooking.nytimes.com/recipes/10798 (may not work)