A lot of flavor comes from bacon. That's why its used as a source of cooking fat in many recipes. Its true much flavor comes from the animal fat, but it also comes from how it is cured, i.e. smoking.
My favorite clam chowder recipe says to chop up a slice of bacon and fry it to render the fat for frying up onions. I didn't want to miss out on the flavor so I came up with an alternative that is functional and yields tasty results.
If your recipe calls for a slice of bacon, instead use a Tablespoon of olive oil and a teaspoon of liquid smoke (hickory, not mesquite) for each replaced bacon slice. Don't worry that the liquid smoke smells to strong at first. It settles in cooking and works quite well.
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