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Clams with bacon and garlic Recipe Food From Portugal

CLAMS: 1 cup dry white wine. 3 garlic cloves, crushed. 1 shallot, thinly sliced. 2 thyme sprigs. 1 bay leaf. 24 littleneck clams, scrubbed. FILLING: 2 thin slices of bacon (1 ounce), finely chopped

Clams with bacon and garlic Recipe Food From Portugal

Transfer to a large bowl. Add the bread crumbs, parsley, and crumbled bacon, and stir to combine. Divide the bread crumb mixture among the clams, pressing it into a compact mound on top of each. Broil the clams until the bread crumbs are browned, the bacon is crispy, and clams are just cooked, 3 to 5 minutes.

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Step 6. Toss pasta with bacon, parsley, contents of foil pan, and salt and pepper to taste. Cooks' note: Clams can be cooked on the stove with 2 tablespoon water in same skillet used to cook bacon.

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Peel potatoes and cut into 1-inch pieces. Peel and chop the onion. Cut the bacon in half with scissors. Heat a tall soup pot on the stove on medium high and add the bacon, cooking it until it is crisp. (Wash your hands after touching any raw bacon.) Place the cooked bacon on a paper-towel lined plate.

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Step 2. Purée shallots and bell pepper in a food processor until finely chopped. Add shallot mixture to bacon fat; season with 1/4 tsp. salt. Cook, stirring, until softened, about 5 minutes. Add.

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Step 2. In a large sauté pan over medium heat, add the chopped bacon and cook until almost crisp, about 5-10 minutes. Add the garlic and chili, and cook for 30 seconds, until lightly toasted. Add.

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Heat large pot over medium-high heat. Add bacon and onion; sauté until bacon is crisp around edges and onion starts to brown, stirring, about 8 minutes. Add garlic; stir 1 minute. Add tomatoes.

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Add the white wine and turn the heat up to high. When the wine starts to simmer, add the clams and cover. Cook for about 5-8 minutes, or until the clams open up. Remove the clams to a serving dish, then tent with foil to keep warm. Turn off the heat, then add the jalapeño and tomatoes.

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Step 1. Cook bacon in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until beginning to brown, about 5 minutes. Add onion, garlic, and red pepper flakes and cook, stirring.

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Set aside, covered with ice. In a large sauté pan, heat oil and sauté lardons until golden and a little crispy. Remove from pan and set aside. Reduce heat to medium low and add onions, carrots and celery to pan, season with salt and pepper and sauté until tender. Add bell peppers and sauté for 1 to 2 minutes.

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Add the wine. Stir in the bacon, tomatoes, and clam juice and bring to a simmer. Cook, partially covered, for 10 minutes. Add the clams, parsley, salt, and red-pepper flakes and simmer for 30.

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Transfer the mixture to a bowl and season with salt and pepper to taste. Add the reserved bacon grease and the breadcrumbs and stir to blend. Place the breadcrumb mixture on a baking sheet and cook in the oven until golden brown and bubbling, 3-5 minutes. Taste and adjust the seasoning, if needed. Remove the clams from the refrigerator and.

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Increase heat to medium-high, add 2 tablespoons olive oil, the clams, serrano chile and red pepper. Season with salt and pepper and cook for 2 minutes, stirring and coating clams well. Add peas and warm through, then turn off heat. Step 5. Boil pasta and cook until slightly underdone. Drain pasta and add to pan with clams.

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Let the clams cool slightly, then split the shells in half and transfer the clam meat to a small bowl. Clean 24 of the shell halves and arrange on the baking sheet; discard the remaining shells. In a large skillet, cook the bacon over moderate heat, stirring occasionally, until browned and just crisp, about 5 minutes.

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Directions. Soak the clams in water seasoned with salt about 1 to 2 hours. Wash them under running water before cooking. In a frying pan, add the olive oil, unpeeled crushed garlic and the bacon cut into strips. Sauté on a medium-low heat for about 4 to 5 minutes, stirring occasionally. Add the clams, stir, cover the pan with a lid and cook.

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Add clams to the pan along with wine and cover with a tight-fitting lid. Cook, covered, until the clams are fully opened, about 5 minutes. Remove lid and scatter bacon over the cooked clams. Serve clams on top of the sautéed veggies with snipped chives scattered on top and a side of crusty bread for dunking, if desired.