Clams with Smoky Bacon and Tomatoes

Ingredients

• ½ cup roasted red bell peppers from jar
• 6 tablespoons fresh italian parsley
• 6 slices applewood-smoked bacon, cut crosswise into 1/3-inch-wide strips
• 1 medium onion
• 6 pounds littleneck clams
• 3 garlic cloves
• 1 28-ounce can diced tomatoes in juice

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 ...

View full recipe at Epicurious