CLAMS WITH MINT, CHILES AND BACON

PG TESTED

A last-minute shower of fresh spearmint brightens the smokiness of the bacon and cools the fiery chiles that spice up this simple dish of steamed clams. This dish fits the bill for those folks who want a dinner on the table in under 30 minutes. Serve with crusty bread and something a bit hearty, like a pastry or cake, for dessert.

• 2 teaspoons olive oil
  
• 4 ounces bacon
  
• 3 cloves garlic, finely chopped
  
• 6 Thai bird or Szechwan chiles, fresh or dried
  
• 1/2 cup dry white wine or vermouth
  
• 2 pounds live Manila clams, washed
  
• 1/2 cup coarsely chopped spearmint leaves

Heat olive oil over medium heat in a large saucepan and cook bacon in it, stirring often, until it renders most of its fat and just begins to crisp. Scrape it out into a strainer, leaving a film of fat behind, and reserve. Add garlic, chiles and wine to the saucepan. When wine simmers, add clams and cover the pot tightly. Cook over medium-high heat until all the clams open up, and a minute or two past that, 5 to 7 minutes total.

Use a slotted spoon or skimmer to lift clams into warmed serving bowls. Boil the liquid left behind for a minute or two, and then stir in the bacon and mint. Pour sauce over the warm clams. Serve right away. Serves 2 as a main course or 4 as part of a multi-course meal.

-- "The Herbal Kitchen"

First Published: May 11, 2006, 4:00 a.m.