Smokey Bacon Little Neck Clams
6 lbs. little neck clams or 15 per person
1⁄2 lb. smoked bacon, diced (I prefer Tender Belly brand)
1⁄4 lb. (1 stick) unsalted butter
4 cloves garlic, chopped fine
1⁄2 yellow onion, diced fine
1 green bell pepper, diced fine
2-3 ripe tomatoes, seeds removed, diced fine
1⁄4 cup Italian parsley, diced fine 3⁄4 bottle white wine
- Let clams set out at room temperature for about 30 minutes in the sink. Set aside.
- In a large skillet or sauce pot on medium high heat, add bacon and onions. Cook until bacon is crispy stirring often. Remove from pan and let rest on paper towels. Leave about 1 tbls. of the grease in the pan.
- Add garlic and green pepper. Cook for about 3 minutes or until peppers are soft.
- Add the white wine, cook out the alcohol by letting it boil for about 5 minutes.
- Add butter, tomatoes, parsley, and bacon/onion mixture. Let cook for another 5 minutes. Season with salt and pepper to taste.
- When ready to eat, bring sauce back to a rolling boil on high heat. Add clams and cover.
- Allow clams to steam in sauce without opening the lid for about 4-5 minutes or until all clams have opened up from the steam.
- Remove from heat and remove lid. Stir the clams in with the sauce. Serve immediately.
- Serve directly from the pot into smaller serving bowls with clams and sauce.
- Use hearty crunchy bread for dipping.