• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, P
MineralsSilicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 slices applewood-smoked bacon, cut crosswise into 1/3-inch-wide strips

  2. 1 medium onion, chopped

  3. 3 garlic cloves, pressed

  4. 1 28-ounce can diced tomatoes in juice

  5. 1/2 cup chopped drained roasted red bell peppers from jar

  6. 6 pounds littleneck clams, scrubbed

  7. 1/4 cup plus 2 tablespoons chopped fresh italian parsley

Instructions Jump to Ingredients ↑

  1. 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.


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