Ingredients

2 tablespoons olive oil, divided
2 shallots, chopped
2 cloves garlic, minced
1/2 cup dry white wine or vermouth
2 pounds littleneck clams, scrubbed
1/2 cup reduced-sodium chicken or vegetable broth
1/3 cup chopped fresh parsley leaves
1 tablespoon butter
1/3 cup drained capers
1 baguette, sliced crosswise into 1/4-inch thick slices and toasted until golden
3 roasted Roma (plum) tomatoes, diced
2 cups frozen green peas, steamed until just tender

Directions

Heat 1 tablespoon of the oil
in a large skillet over medium-high heat. Add shallots and garlic and cook 2 minutes. Add wine and cook 1
minute. Add clams and broth and bring to a simmer. Remove clams from pan, reserving liquid in pan, and

transfer to a serving platter. Add parsley and butter to pan and simmer 1 minute. Place clams in serving bowls
and pour over parsley broth.

Heat remaining oil in a small skillet over medium-high heat. Add capers and cook 2 minutes.

Place diced tomatoes on baguette slices and top with fried capers. Serve bruschetta and peas alongside
clams.