4 Servings 30 min Cook
2 1/4 Tbsp Parsley
3 Clove Garlic
18 Strip Bacon
1 Medium (2-1/2" dia) Onions
1/2 Cup, chopped Red Peppers
6 Lb (with shell), yield after shell remov Clam
3 1/2 Cup Tomatoes
Finely chop the tomatoes and parsley.
Press the garlic cloves.
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.
