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Add allspice, black pepper, cloves, nutmeg, cinnamon, and ground ginger, and stir to coat onion mixture in spice mixture.

Transfer the bread crumbs to a medium bowl.. Increase the oven temperature to 500°.In a large nonstick skillet, cook the bacon, stirring occasionally, until golden and crisp, 5 to 6 minutes.

Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain.Pour off the bacon fat from the skillet and add the olive oil, onion, red pepper, celery, garlic and thyme; cook over moderate heat, stirring occasionally, until softened, 7 to 8 minutes.Add the paprika and bacon and cook until fragrant, about 1 minute.

Stir in the reserved 3 tablespoons of clam juice and cook until absorbed, about 2 minutes.Add the vegetable mixture to the bread crumbs and mix well; stir in the lemon juice, butter and parsley.. Top each clam with a heaping tablespoon of the stuffing, gently pressing to help it adhere.

Bake the clams until they are golden and crisp on top, about 10 minutes..

Originally appeared: June 2013.Pelau is one of Trinidad's most popular dishes, says Prime, chef and co-owner of.Maybe you just love this orange-flavored liqueur and want more ideas for how to incorporate it into cocktails.

Either way, we've got what you need: Our best triple sec recipes, from spins on a traditional margarita to a lychee gimlet.. 01. of 08.Lime juice, lychee nectar, triple sec, and gin come together in this cocktail that's simultaneously tart and sweet.. Get the Recipe.

Blood Orange Margaritas.Blood orange gives this Margarita a beautiful color and a boost in citrus-y flavor.. Get the Recipe.