Hellacious Hot Sauce…..ingred: White Vinegar, Habaner Mash, Agave, Chipotle Powder, Red Pepper, Minced Garlic, Lime Juice…
Hellaciously Heavenly Clams Hellacious Hot Sauce
Ingredients: 2 Dozen Little Neck Clams, Reserved Clam Juice from the above clams, 1/4 C Diced Fresno Chilis, 1/4 C Diced Onion
2 TBL Diced Celery, 4 Cloves Garlic, 2 TBL Olive Oil, 1/4 TSP Black Pepper, 2-3 Slices Bacon (nothing maple or sweet but regular or smoked would work well), Hellacious Hot Sauce, Additional Olive Oil (about 1/2 C), Lemon slices for garnish, Sliced Parsley for garnish, A good crusty french baguette
Directions:Dice all of your vegetables into a fine dice, between 1/8″ and 1/16″. Mix together in a small bowl with the 2 BL olive oil and black pepper.
Shuck the clams over a container so you can retain the juices that spill out when you open them, this is flavor! Dont waste it! Putting the clams in the freezer for 10 minutes will make shucking them much easier. If youre going to wuss out and have your fish monger open them for you, ask him to save the juice for you, but theres no guarantee that hell do this. Strain the juice through a fine strainer or coffee filter to remove any sediment, shells or sand and reserve.
Preheat your oven to 500 degrees.
Chop the bacon into 1/8″ strips.
Arrange the clams on a baking sheet. Using a spoon, put enough of the chopped veggie mixture on each clam, enough to cover. Drip one to two drops of Hellacious Hot Sauce over each clam then add two strips of the sliced bacon, I do this in an x pattern. Repeat until all clams are done. Drizzle the sheet and clams with the 1/4 cup of olive oil and strained clam juice. If there is any left over bacon or veggie mix, spread that out on the sheet as well after this is cooked, this is pure gold when you dip some good bread in it.
Place clams in the center of the oven and cook at 500 degrees for 10 minutes or until they look like they are getting too done or burning. Switch the oven to broil and cook for another 2 minutes or until the bacon is done.
Slice some parsley and sprinkle over the top of the clams. Serve in the hot tray with fresh lemons and the sliced baguetteCheers