Pepper Jelly Braised Cedar Key Clams – Garden & Gun

Name: Pepper Jelly Braised Cedar Key Clams – Garden & Gun
Ingredients: 1/2 cup coconut oil or neutral oil; 2 Tbsp. fresh ginger, minced; 2 Tbsp. garlic, minced; 3 Tbsp. shallots, minced; 2 tsp. Thai chili paste; 84 clams, rinsed well under cold running water to remove grit; 2 cups white wine; 2 cups sweet cooking mirin; 1/2 stalk lemongrass, crushed; 2 cups coconut milk; 3 Tbsp. unsalted butter; 2 cups pepper jelly, divided; Juice and zest of 1 lime; 10 mint leaves, torn; Salt, to taste; 12 strips shaved lardo or substitute crispy bacon, to garnish; 1 cup fried shallot rings, for garnish (recipe below or may be purchased in many Asian markets); Fresh mint leaves, for garnish; Canola oil; 3 shallots, peeled and thinly sliced

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Vietnamese via New Orleans

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Ingredients

1/2 cup coconut oil or neutral oil
2 Tbsp. fresh ginger, minced
2 Tbsp. garlic, minced
3 Tbsp. shallots, minced
2 tsp. Thai chili paste
84 clams, rinsed well under cold running water to remove grit
2 cups white wine
2 cups sweet cooking mirin
1/2 stalk lemongrass, crushed
2 cups coconut milk
3 Tbsp. unsalted butter
2 cups pepper jelly, divided
Juice and zest of 1 lime
10 mint leaves, torn
Salt, to taste
12 strips shaved lardo or substitute crispy bacon, to garnish
1 cup fried shallot rings, for garnish (recipe below or may be purchased in many Asian markets)
Fresh mint leaves, for garnish
Canola oil
3 shallots, peeled and thinly sliced