Clams with Smoky Bacon and Tomatoes

Clams with Smoky Bacon and Tomatoes

Ingredients

• 6 slices apple wood-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

• 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.

Serve with buttered (low-fat and heart-healthy, of course!) wheat linguine and side salad for a unique and tasty meal.