Pepper JellyBraised Clams with Mint Recipe

Name: Pepper JellyBraised Clams with Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 slices of bacon (8 ounces); 1/4 cup canola oil; 1 tablespoon minced garlic; 1 tablespoon minced peeled fresh ginger; 1 tablespoon crab paste (see Note); 1 tablespoon Thai chile paste or sambal oelek; 4 dozen littleneck clams, scrubbed; 1 1/2 cups dry white wine; 3 cups unsweetened coconut milk; 5 tablespoons hot pepper jelly; 1 teaspoon finely grated lime zest plus 2 tablespoons fresh lime juice; 1/4 cup coarsely torn mint leaves, plus small whole leaves for garnish; Kosher salt

Servings: persons

8 slices of bacon (8 ounces)
1/4 cup canola oil
1 tablespoon minced garlic
1 tablespoon minced peeled fresh ginger
1 tablespoon crab paste (see Note)
1 tablespoon Thai chile paste or sambal oelek
4 dozen littleneck clams, scrubbed
1 1/2 cups dry white wine
3 cups unsweetened coconut milk
5 tablespoons hot pepper jelly
1 teaspoon finely grated lime zest plus 2 tablespoons fresh lime juice
1/4 cup coarsely torn mint leaves, plus small whole leaves for garnish
Kosher salt

1
Preheat the oven to 375.
2
Arrange the bacon slices side by side on a rack set over a baking sheet.
3
Bake for about 20 minutes, until golden and crisp.
4
Transfer the bacon to a paper towellined plate to cool.
5
Break into large pieces.
6
Meanwhile, in a large enameled cast-iron casserole, heat the oil.
7
Add the garlic, ginger, crab paste and chile paste and cook over moderately high heat, stirring, until the garlic is golden, about 3 minutes.
8
Add the clams and wine, cover and simmer over high heat until all the clams have opened, 8 to 10 minutes.
9
Add the coconut milk and 3 tablespoons of the pepper jelly.
10
Simmer for 1 minute, then stir in the lime zest and juice and torn mint and season with salt.
11
Ladle the clams and broth into bowls.
12
Dollop the remaining 2 tablespoons of pepper jelly over the clams and garnish with mint leaves and the bacon.

584

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 slices of bacon (8 ounces), 1/4 cup canola oil, 1 tablespoon minced garlic, 1 tablespoon minced peeled fresh ginger, and more.

Yes, Pepper JellyBraised Clams with Mint falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pepper JellyBraised Clams with Mint

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions