Braised Clams in Parsley Broth, Peas and Bruschetta with Tomatoes and Fried Capers
Total:
35 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
35 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

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, broth and clam juice and bring to a simmer. When clams have opened, remove them 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.

IDEAS YOU'LL LOVE

Roasted Turkey Tenderloin with New Potatoes and Tarragon Broth

Recipe courtesy of Robin Miller

Bruschetta

Recipe courtesy of Ina Garten

Linguine with White Clam Sauce

Recipe courtesy of Anne Burrell

Lemon Herb Chicken Pasta with Green Peas, Snap Peas and Spinach

Recipe courtesy of Eddie Jackson

Split Pea with Ham Soup

Recipe courtesy of Food Network Kitchen

New England Clam Chowder

Recipe courtesy of Dave Lieberman

Linguine with White Clam Sauce

Recipe courtesy of Food Network Kitchen

Cubano Sandwiches with Mojo-Braised Pork Shoulder

Recipe courtesy of Eddie Jackson

Pasta, Pancetta and Peas

Recipe courtesy of Sunny Anderson

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking