Ingredients

4 Slices Double smoked Bacon, chopped 6 garlic cloves, minced ½ Lemon juiced 1 dozen quahogs or chowder clams, scrubbed and soaked to remove dirt ½ cup white wine 3 tablespoons Butter 1 large Onion roughly chopped 2 Stalks Celery roughly chopped 1 Chorizo Sausage sliced into 1/2-inch rounds 1 tablespoon Plain Flour 8 medium Tomatoes, seeded and pureed 1 tablespoon Sugar 1 tablespoon chilli flakes 2 sprigs Fresh Thyme Salt & Pepper ½ cup fresh Parsley, Leaves chopped 2 dozen littleneck Clams or vongole, scrubbed and soaked to remove dirt

Description

In A Large Pot, Cook The Bacon Over Medium Heat Until The Fat Is Rendered And The Meat Beginning To Crisp, About 8 Minutes. Using A Slotted Spoon, Remove The Bacon From The Pot And Reserve. Add One-third Of The Garlic And The Lemon Juice To The Bacon Drip

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