4 ounces (115 g) thick-cut bacon, diced

1/2 large Spanish onion, diced

1/2 large green bell pepper, diced

2 medium celery stalks, diced

2 garlic cloves, minced

1/2 tsp dried oregano leaves

28-ounce can whole peeled tomatoes, in juice

1 cup (125 mL) chicken stock, or seafood stock

salt

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 parsley, 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, covered, 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.