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extra-virgin olive oil bacon red bell peppers onion salt thyme garlic manila oloroso sherry clam juice sherry vinegar cilantro country bread
Viewed: 62 - Published at: 10 years agoIngredients
- 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
Method
- Heat 2 tablespoons oil in large saute pan.
- Add bacon, and fry until almost crisp.
- Add peppers, onion, salt and pepper.
- Strip thyme leaves from stems, and add.
- Cover, and cook over medium-low heat until peppers are tender, about 15 minutes.
- Transfer to food processor, and pulse until coarsely pureed.
- Heat 2 tablespoons oil in saute pan.
- Add sliced garlic, and saute until it starts to brown.
- Add clams, and cook, stirring, one minute.
- Stir in sherry.
- Add clam juice and pepper mixture, and cook, stirring, until clams have opened, about 5 minutes.
- Stir in remaining olive oil and vinegar, and season to taste with salt and pepper.
- Sprinkle with cilantro.
- Rub bread with remaining garlic, and serve alongside.
