Living on the coast of North Carolina, I’m fortunate enough to have access to fresh local seafood. Clams are one of my favorite shellfish — I can eat them pretty much any way they’re prepared! One of my new favorite ways to prepare clams is this simple recipe for Clams with Smoky Bacon and Tomatoes.
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This recipe is SO EASY but looks and tastes like you spent all day preparing it! And do you see that broth in the bottom of that bowl?!?! It’s a hearty mixture of tomato juice (from canned diced tomatoes!) flavored with applewood smoked bacon, onions and garlic. When the clams are cooking in the broth, their juices cook out into all of that goodness, too.
So, if you’re a lover of clams like me, you MUST try this recipe. How can you go wrong with clams and BACON??? What’s your favorite way to eat clams?Print
Steamed Clams in a broth with tomatoes, bacon, onions and herbs ~ a simple and delicious seafood appetizer or main course!
- 8 slices thick cut applewood smoked bacon, cut into small pieces
- 1 small yellow onion, chopped (about 1-1/2 cups)
- 1-1/2 teaspoons fresh minced garlic
- 1 (28-ounce) can diced tomatoes in juice
- 3 dozen littleneck clams, rinsed and scrubbed
- 2/3 cup chopped fresh parsley, divided (1/3 cup for broth, 1/3 cup for garnish)
- In a large pot over medium-high heat, cook bacon and onion until onion starts to brown and bacon is cooked, stirring frequently, about 6-8 minutes.
- Add minced garlic and stir an additional minute.
- Add tomatoes with juice. Bring to a boil, stirring frequently. Add clams to tomato mixture and cover. Boil until clams open, stirring occasionally. Discard any clams that don’t open.
- Remove from heat and add 1/3 cup of parsley, stirring very gently to combine. Place into shallow bowls and sprinkle with remaining parsley.
Adapted from Bon Appetit