Pepper Jelly–Braised Clams with Mint
Michael Gulotta, the chef at MoPho in New Orleans, uses a traditional Southern ingredient—pepper jelly—in a decidedly Asian preparation for braised clams. The result is a deeply fragrant dish that's a fantastic blend of briny, sweet and spicy. He likes draping the hot clams with lardo (seasoned fatback), but bits of crispy bacon are delicious as well. This is best served with crusty bread to soak up the delicious coconut broth. Slideshow: More Clam Recipes F&W's Firstleaf Pairing: 2013 Uvaggio Vermentino from Lodi, California