Clams with Smoky Bacon and TomatoesJosé Picayo
Recipe information
Total Time
30 minutes
Yield
Makes 4 main-course servings
Ingredients
6
slices applewood-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
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Preparation
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.
Nutrition Per Serving
Per serving: 275 calories
5 g fat
1 g fiber
#### Nutritional analysis provided by Bon Appétit