Clams with Smoky Bacon and Tomatoes

Ingredients

• Parsley

  Raw

  2 ¼ tbsp or 9g

• Garlic

  Raw

  3 clove or 9g

• Bacon

  Raw, cured pork

  18 strip or 216g

• Onions

  Raw

  1 medium or 110g

• Red peppers

  Sweet, cooked, boiled, drained, with salt

  ½ cup, chopped or 92g

• Clam

  Mollusks, mixed species, raw

  6 lb (with shell), yield after shell removed or 408g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  3 ½ cup or 840g

Directions

1. Finely chop the tomatoes and parsley. Press the garlic cloves.
2. Heat large pot over medium-high heat. Add bacon and onion; saut 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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