b'I N G R E D I E N T S Clams with Mushrooms and BaconVongole Montanare ounce dried porcinimushrooms 1 cup hot chicken broth4 tablespoons olive oil, divided Soen the dried porcini mushrooms in hot chicken broth for 30 minutes. Drain thepound slab bacon, with themushrooms, reserving the broth. Chop the mushrooms and set aside. In a deep rind removed, cut in -inch dice (or regularsaut pan, add 2 tablespoons olive oil and the diced bacon. Cook over medium bacon, roughly chopped) heat, stirring well, until the bacon has browned, about 3 to 5 minutes. With a 6 garlic cloves, thickly sliced sloed spoon, transfer the cooked bacon to a small dish lined with a paper towel.teaspoon red pepper flakes Set aside.1 pound shiitake or crimini mushrooms, thickly sliced Add the remaining olive oil to the saut pan. Add the garlic and red pepper flakes 2 pounds clams, well scrubbed and cook over medium heat for 3 to 4 minutes. Add the chopped porcini and the 1 teaspoon salt fresh mushrooms. Stir well and cook for 3 to 4 minutes. Increase the heat to high 1 cup wine and add the clams, salt, wine and cooked bacon. Stir well and cook, covered, for 1 cup clam juice 4 to 5 minutes until all the clams have opened. With a sloed spoon, remove thecup tomato sauce clams and set aside in a bowl. (Discard any clams that have not opened.)4 tablespoons chopped parsley6 slices Italian bread, toastedAdd the clam juice and tomato sauce to the saut pan. Bring to a boil over high and rubbed with a raw garlic clove (optional) heat and cook 5 more minutes, stirring well. Add the cooked clams and their juices 4 tablespoons buer (optional) back into the sauce. Reduce the heat to medium and cook for 1 to 2 more minutes, stirring well. Sprinkle with parsley and serve.Serve the clams in deep bowls, and place a piece of toasted bread rubbed with garlic in the middle of each bowl. Using a sloed spoon, place the clams over the bread in each serving bowl. Aer you have plated all the clams, bring the sauce to a rolling boil over high heat. Reduce the heat to medium-low; add the 4 tablespoons of buer, 1 tablespoon at a time, until it is all melted. Add the parsley and stir well. Pour an equal amount of sauce over the clams in each of the serving bowls and serve.67'