Everything in this dish is grilled -- even the lemon slices, which you can treat as a garnish or nibble on with the shrimp. Grilling the shrimp in their shells helps them retain their flavor and keeps them from being overcooked. Another tip: Relegate the bacon to the cooler areas of the grill, since the flames will flare up as the fat drips.
The flavorful topping on this pizza -- briny littleneck clams with slab bacon, fresh parsley, onion, garlic, white wine, and cream -- is almost like a cooked-down New England clam chowder, concentrated and delicious. Red-pepper flakes add some flash.Clams give the creamy sauce a salty, fresh-from-the-sea essence. They're then used as a topping along with bacon and parsley.
"This no-cook chilled soup is made for times when you have a bonanza of ripe tomatoes on hand. The toppings really make it a meal. I like to add a few leaves of tender butterhead lettuce, crumbled crispy bacon, and toasty croutons made from a loaf of country-style bread."
-- Andrea Reusing, chef-owner, Lantern restaurant, Chapel Hill, North Carolina
This stuffing is brimming with traditional holiday flavors, including leeks, herbs, and pecans. We used our Honey Cornbread recipe but left off the honey topping. Store-bought cornbread also works well.