Pepper Jelly–Braised Clams with Mint

Preheat the oven to 375°. Arrange the bacon slices side by side on a rack set over a baking sheet. Bake for about 20 minutes, until golden and crisp. Transfer the bacon to a paper towel–lined plate to cool. Break into large pieces.

Meanwhile, in a large enameled cast-iron casserole, heat the oil. Add the garlic, ginger, crab paste and chile paste and cook over moderately high heat, stirring, until the garlic is golden, about 3 minutes. Add the clams and wine, cover and simmer over high heat until all the clams have opened, 8 to 10 minutes. Add the coconut milk and 3 tablespoons of the pepper jelly. Simmer for 1 minute, then stir in the lime zest and juice and torn mint and season with salt.

Ladle the clams and broth into bowls. Dollop the remaining 2 tablespoons of pepper jelly over the clams and garnish with mint leaves and the bacon.