World Cuisine

  • 4 streaky bacon rashers
  • 1 tablespoon olive oil
  • 5 tablespoons water
  • 24 live clams, cleaned (discard any that don't shut when tapped)
  • 1 teaspoon finely chopped red onion
  • 1 dried chipotle chilli, finely chopped
  • ½ ready-roasted red pepper, finely chopped
  • 1 tablespoon olive oil
  • handful of coriander leaves, chopped
  • squeeze of lime juice
  • salt

Cook the bacon under a preheated hot grill for 7–10 minutes, turning once, until crisp. Leave to cool slightly, then thinly slice. Keep warm.

Make the salsa by mixing together all the ingredients in a bowl. Season to taste with salt.

Heat the oil and measurement water in a large saucepan, add the clams, cover and cook over a medium heat for 5 minutes until the clams have opened. Discard any that remain closed.

Transfer the clams to a serving plate. Spoon a little of the chilli salsa into each one, then top with a little crispy bacon. Eat straight from the shells.

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