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Clams with Smoky Bacon and Tomatoes
- 6 slices applewood-smoked bacon, cut crosswise into 1/3-inch-wide strips
- 1 medium onion, chopped
- 3 garlic cloves, pressed
- 1 28-ounce can diced tomatoes in juice
- 1/2 cup chopped drained roasted red bell peppers from jar
- 6 pounds littleneck clams, scrubbed
- 1/4 cup plus 2 tablespoons chopped fresh italian parsley
Directions:View on Epicurious
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