Steamed clams with smoky bacon and tomatoes in a white bowl and French bread on a wooden cutting board.

Clams with Smoky Bacon and Tomatoes

  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: 3 servings


  • 8 slices thick cut applewood smoked bacon, cut into small pieces
  • 1 small yellow onion, chopped (about 1-1/2 cups)
  • 11/2 teaspoons freshly minced garlic
  • 1 (28-ounce) can diced tomatoes in juice
  • 3 dozen little neck clams, rinsed and scrubbed
  • 2/3 cup chopped fresh parsley, divided (1/3 cup for broth, 1/3 cup for garnish)


  1. In a large pot or dutch oven over medium-high heat, cook bacon and onion until onion starts to brown and bacon is cooked, stirring frequently, about 6-8 minutes.
  2. Add minced garlic and stir an additional minute.
  3. 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 unopened clams.
  4. Remove from heat and add 1/3 cup of parsley, stirring very gently to combine.  Spoon into shallow bowls and sprinkle with remaining parsley.


Adapted from Bon Appetit

  • Category: Seafood
  • Cuisine: American

Keywords: steamed clams recipe, steamed little neck clams, steamed littlenecks, cooking clams