2tbsp (28g)ghee (clarified butter) or fat of your choice
1mediumgreen bell pepper, seeded, deribbed, and finely diced (approx. 5.3 oz / 150g)
1mediumyellow onion, peeled and finely diced (approx. 5.3 oz / 150g)
4oz (113g)pimento, finely diced
2fl oz (60ml)dry white wine (or substitute chicken or fish broth)
36(3 dozen) littleneck clams, cleaned and shucked
6to 8 bacon strips (approx. 6 oz / 170g), cut into 1 to 2 inch (2.5 to 5 cm) pieces
The Freezer Trick: If you are shucking the clams yourself, pop them in the freezer for about 15–20 minutes before starting. The cold makes the muscles relax, making the shells significantly easier to pop open with your knife.
Watch the Salt: Between the natural brininess of the clams and the cured bacon, this dish is naturally salty. Avoid adding extra salt to the veggie mixture; just a crack of black pepper is usually enough.
Bacon Crispiness: If you prefer extra crispy bacon, you can partially cook the bacon pieces in a pan for 2–3 minutes before placing them on the clams. This ensures they are perfectly crunchy without overcooking the delicate clam meat under the broiler.
