Clams with Smoky Bacon and Tomatoes

clams

Clams with Smoky Bacon and Tomatoes

Ingredients

  • 6 slices apple wood-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

Directions

  • 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.

Serve with buttered (low-fat and heart-healthy, of course!) wheat linguine and side salad for a unique and tasty meal.

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