White Water Clams with Piquillo Pepper Broth and Smoked Bacon

Prep: 20 Minutes, Cook: 10 Minutes, Serves 6:

100 count bag small clams
6 oz. piquillo pepper puree (substitute roasted bell peppers)
2 red peppers
¼ lb. Apple wood smoked bacon
1 bunch parsley
4 garlic cloves
2 cups white wine
3 cups fish stock
¼ lb. Butter
2 lemons

Wash the clams in cold water to remove any sand. Store the clams in the refrigerator covered with a damp cloth. Do not keep the clams submerged in water for long periods of time.

Slice the bacon in to 1/8” slices and sauté them in a large pot over medium high heat. Remove the bacon when it is crispy and reserve to finish the dish. Discard most of the grease in the pan except for 2 tablespoons. Slice thin strips of the red pepper flesh and sauté them in the bacon grease.

Slice the garlic into paper thin slices and sauté them with the peppers until they are golden brown. Add the clams and then deglaze with the wine. Add the fish stock, and pepper puree. Cover the clams and steam for 6 minutes. Remove the cover to reduce the liquid and add the parsley and butter. Season the broth with salt and pepper and juice of both lemons.

Place the clams in serving bowls and spoon the broth on top. Garnish with the crispy bacon.