Clams with Smoky Bacon and Tomatoes |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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 |
Directions:
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.
2. Per serving: 275 calories, 5 g fat, 1 g fiber Nutritional analysis provided by Bon Appétit
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