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Clams with Bacon and Tomatoes


  • 1 cup chopped onion
  • 6 slices bacon, cut into 1/2-inch-wide pieces
  • 3 cloves garlic, minced
  • 1 can (28 oz.) diced tomatoes in juice, undrained
  • 1/2 cup chopped drained roasted red bell peppers from jar
  • 6 lbs. littleneck clams, scrubbed
  • 1/4 cup plus 2 Tbsp. chopped fresh Italian parsley, divided


  • 1. Sauté onion and bacon in saucepot on medium-high heat 7 to 8 minutes or until bacon is brown and crisp, and onions start to brown.
  • 2. Add garlic; cook 1 minute.
  • 3. Stir in tomatoes with juice and peppers. Bring to a boil, scraping up browned bits.
  • 4. Add clams and 1/4 cup of the parsley; cover. Bring to a boil. Cook 8 to 10 minutes, stirring occasionally, until clams open.
  • 5. Divide clams evenly between 4 serving plates. Sprinkle with remaining 2 Tbsp. parsley.
  • Nutritional information per serving: Calories 453; Total Fat 22g; Saturated Fat 7g; Tran Fat 0; Cholesterol 98mg; Sodium 2320mg; Total Carbohydrate 25g; Dietary Fiber 2g; Total Sugars 8g; Protein 34g
  • Sandwich Application:
  • Use deep fried clams. Line sub roll with lettuce and tomato. Top with fried clams, and bacon and tomato mixture used in above recipe.