Clams with Smoky Bacon and Tomatoes

• 6 slices applewood-smoked bacon, cut crosswise into 1/3-inch-wide strips
• 1 medium onion, chopped
• 3 garlic cloves, pressed
• 1 28-ounce can diced tomatoes in juice
• 1/2 cup chopped drained roasted red bell peppers from jar
• 6 pounds littleneck clams, scrubbed
• 1/4 cup plus 2 tablespoons chopped fresh Italian parsley

• Heat large pot over medium-high heat. Add bacon and onion; sauté until bacon is crisp around edges and onion starts to brown, stirring, about 8 minutes. Add garlic; stir 1 minute. Add tomatoes with juice and peppers; bring to boil, scraping up browned bits. Add clams, cover, and boil until clams open, stirring occasionally, 8 to 10 minutes (discard any clams that do not open). Stir in 1/4 cup parsley. Divide among shallow bowls. Sprinkle with 2 tablespoons parsley.
  
  
  
  

*Photo and recipe from Bon Appetit magazine

Fried Green Tomatoes w/ Shrimp Remoulade

For the Remoulade:

• 1/4 cup Creole mustard (or other spicy mustard)
• 2 tablespoons ketchup
• 1/2 teaspoon Worcestershire sauce
• 1 teaspoon minced garlic
• 1/2 teaspoon fresh lemon juice
• 2 teaspoons paprika
• 1/8 teaspoon white pepper
• Pinch of cayenne pepper
• 1 teaspoon sugar
• Kosher salt
• 1/4 cup extra-virgin olive oil
• 1/2 cup minced celery
• 1/2 teaspoon minced fresh parsley
• 1/2 tablespoon minced onion
• 1/2 tablespoon finely chopped scallion (green part only)
• 1 tablespoon mayonnaise
• Hot sauce, to taste

For the Shrimp:

• Kosher salt
• 1 lemon, thinly sliced
• 4 teaspoons hot sauce
• 2 bay leaves
• 1 carrot, sliced
• 1 teaspoon Worcestershire sauce
• 1 1/2 pounds medium shrimp, peeled and deveined (tails intact)

For the Tomatoes:

• 1 cup fine cornmeal
• Kosher salt and freshly ground black pepper
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 8 thick slices green tomatoes (1/4 to 1/3 inch thick)

Make the remoulade: Mix the mustard, ketchup, Worcestershire sauce, garlic, lemon juice, paprika,white pepper, cayenne and sugar in a large bowl; season with salt. Whisk in the olive oil in a slow stream until blended. Whisk in the celery, parsley, onion, scallion, mayonnaise and hot sauce. Cover and refrigerate until ready to serve.

Prepare the shrimp: Bring 2 quarts water to a boil in a large pot. Add 3 tablespoons salt, the lemon slices, hot sauce, bay leaves, carrot and Worcestershire sauce; boil 10 to 15 minutes. Add the shrimp and return to a boil, then reduce the heat and simmer until the shrimp are opaque and just firm, 5 to 7 minutes. Drain the shrimp and run under cold water to stop the cooking. Discard the carrot, lemon slices and bay leaves. Cover the shrimp and refrigerate until cold.

Fry the tomatoes: Mix the cornmeal, 1/4 teaspoon salt and teaspoon black pepper in a shallow dish. Put the buttermilk in another shallow dish. Heat the vegetable oil in a large deep skillet over medium-high heat. Dip the tomato slices in the buttermilk, then coat with the cornmeal, shaking off the excess. Fry until golden brown, 1 to 2 minutes per side.

Place 2 fried tomato slices on each plate. Top with the shrimp and drizzle with the remoulade.

*Recipe and photo from Food Network magazine