Down Home ‘French Style’ Clams

Rinse the clams under cold running water while scrubbing with a vegetable brush. Discard any clams with broken shells.

Brown the bacon. Remove from the pan. Drain on paper towels. Remove the fat from the pan.

Heat 1 tablespoon butter over medium heat. Add the leeks and garlic and cook until the vegetables cook down to a pulp, about 5 minutes. Add the lemon zest, rosemary, and clams and give everything a good toss. Add the remaining butter and white wine. Cover and steam over medium-high heat for 5 to 6 minutes, until the clams open. Stir occasionally so that all the clams are in contact with the heat. Season with salt and pepper.

Sprinkle with the parsley, tomatoes, and lemon juice and serve immediately with crusty bread.