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

Pasta, Pesto, and Peas

Recipe courtesy of Ina Garten

Baby Lamb Chops with Parsley and Mint Pesto Dipping Sauce

Recipe courtesy of Rachael Ray

Braised Greens

Recipe courtesy of Michael Symon

Fresh Mushroom and Parsley Salad

Recipe courtesy of Giada De Laurentiis

New England Clam Chowder

Recipe courtesy of Gail Matthews

Clam and Bacon Soup

Recipe courtesy of Food Network Kitchen

New England Clam Chowder

Recipe courtesy of DJ's Clam Shack

New England Clam Chowder

Recipe courtesy of Dave Lieberman

New England Clam Chowder

Recipe courtesy of Sam LaGrassa

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking