Manila Clams With Sofrito And Sherry

1. 1

   Heat 2 tablespoons oil in large saute pan.

2. 2

   Add bacon, and fry until almost crisp.

3. 3

   Add peppers, onion, salt and pepper.

4. 4

   Strip thyme leaves from stems, and add.

5. 5

   Cover, and cook over medium-low heat until peppers are tender, about 15 minutes.

6. 6

   Transfer to food processor, and pulse until coarsely pureed.

7. 7

   Heat 2 tablespoons oil in saute pan.

8. 8

   Add sliced garlic, and saute until it starts to brown.

9. 9

   Add clams, and cook, stirring, one minute.

10. 10

    Stir in sherry.

11. 11

    Add clam juice and pepper mixture, and cook, stirring, until clams have opened, about 5 minutes.

12. 12

    Stir in remaining olive oil and vinegar, and season to taste with salt and pepper.

13. 13

    Sprinkle with cilantro.

14. 14

    Rub bread with remaining garlic, and serve alongside.

* Per serving · 4 servings · Values may vary.