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Pepper Jelly–Braised Clams with Mint
Ingredients
  • 8 slices of bacon (8 ounces)
  • ¼ 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 ½ 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
  • ¼ cup coarsely torn mint leaves, plus small whole leaves for garnish
  • Kosher salt
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