Clams with Bacon and Tomatoes

The combination of clams and bacon is always good.  Italian pancetta can happily be substituted for the bacon.

6 slices smoked bacon, cut into fairly narrow strips (or use Intalian pancetta)
1 medium red onion, chopped fine
3-5 garlic cloves, finely chopped
2 400 gram can diced tomatoes in juice – preferably italian plum tomatoes
1/2 cup chopped drained roasted red bell peppers
1/2 teaspoon dried chili flakes (or some chopped fresh chillies)
3 kilo clams, scrubbed
1/4 cup chopped fresh italian parsley

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, chili 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.

Servings: 4
Yield: 4 main-course servings

Cooking Times
Preparation Time: 30 minutes
Total Time: 30 minutes


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