Clams with Smoky Bacon and Tomatoes

Clams with Smoky Bacon and Tomatoes
Photo by José Picayo


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

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


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