Clams with Smoky Bacon and Tomatoes.
6 slices applewood-smoked bacon ($7.49/lb), cut crosswise into 1/3 inch-wide strips
1 medium onion, chopped
3 garlic cloves, pressed
1 28 oz. can diced tomatoes in juice
1/2 cup chopped drained roasted red bell peppers from jar
6 lbs. of our littleneck clams (.79 cents each), scrubbed
1/4 cup plus 2 tablespoons chopped fresh italian parsley
Heat large pot over medium-high heat. Add bacon and onion; saute until bacon is crisp around edges and onion starts to brown, stirring, about 8 minutes. Add garlic; stir 1 minute. Add tomatoes iwth juice and peppers; bring to boil, scraping up browned bits. Add clams, cover, and boil until clams open, stirring occasionally, 8 to 10 minutes (make sure to discard any clams that do not open). Stir in 1/4 cup parsley. Divide among shallow bowls. Sprinkle with 2 tablespoons parsley.
Make soup out of the leftovers! Just puree the broth, add a little half & half, and chop the clams and add in.