Manhattan-Style Clams With Fregola

Makes 4 servings

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4 ounces (115 g)
thick-cut bacon, diced
large Spanish onion, diced
large green bell pepper, diced
medium celery stalks, diced
garlic cloves, minced
28-ounce can
whole peeled tomatoes, in juice
1 cup (125 mL)
chicken stock, or seafood stock
hot pepper flakes, to taste
1/2 cup (90 g)
fregola Pasta, dried
24 (1-2 kg)
littleneck clams, rinsed
freshly ground black pepper, to taste
1/4 cup
fresh parsely, roughly chopped


  • Scatter the bacon in the bottom of a medium-sized Dutch oven or a deep 4-quart sauté pan, and set over medium heat. Let the bacon warm and sizzle in place; then, when it begins to brown, stir it around, continuing until it is browned and the fat has rendered out, about 5 minutes.
  • If there is extra, discard all but 1 tablespoon of the bacon drippings and add the onion, bell pepper, and celery. Cook, stirring, until softened, about 5 minutes.
  • Add the garlic, and cook for 1 more minute; then stir in the oregano, tomatoes (with juices), and broth, scraping up any stuck bits, and bring to a simmer.
  • Season with salt and red pepper flakes.
  • Stir in the fregola, and simmer, covered, for 10 minutes.
  • Stop here if you are prepping the soup ahead of time. If serving immediately, stir in the clams and simmer, cov- ered, stirring occasionally, until the clams open wide, 8 to 10 minutes. (Discard any clams that have not opened after 10 minutes.)
  •  Season with salt and black pepper, and add the parsley.

Excerpted from Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites. Text and photographs copyright © 2017 Deb Perelman. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.


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