Prep: 30 minutes

Cook: 30 minutes

Makes: 6-8 servings

¼ cup Extra Virgin Olive Oil
4 slices bacon, chopped
2 lbs. frozen (unshelled) clams
3 cups boiling fish or chicken stock
1 large onion, chopped
2-4 medium potatoes, cubed (about 2 ½ cups)
3 celery stalks, sliced
2 tsps. hot paprika
2 cups canned tomatoes
1 hot red chili, seeded and chopped
1 tsp. salt
leaves from 1 small bunch of parsley, chopped

Heat half the olive oil in a large skillet, add the bacon and sauté until crisp. Remove with a slotted spoon.

Heat the remaining oil in the rinsed skillet, add the onion, potatoes, celery, paprika,  chili and clams then sauté for 5 minutes. Add the tomatoes, stock and salt. Bring to a boil, reduce the heat, and simmer for 10 minutes or until the vegetables are partially tender.  Add the bacon stirring gently. Simmer for about 5-10 minutes to ensure the flavours are well blended.

Sprinkle with parsley and serve.