Save Recipe Print
Braised Clams in Parsley Broth, Peas and Bruschetta with Tomatoes and Fried Capers
Total:
35 min
Prep:
20 min
Cook:
15 min
Yield:
4 servings
Level:
Easy
Total:
35 min
Prep:
20 min
Cook:
15 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.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Chicken Broth

Recipe courtesy of Food Network Kitchen

Bruschetta

Recipe courtesy of Ree Drummond

New England Clam Chowder

Recipe courtesy of Dave Lieberman

Manhattan Clam Chowder

Recipe courtesy of Food Network Kitchen

Braised Short Ribs

Recipe courtesy of Ree Drummond

Braised Short Ribs

Recipe courtesy of Anne Burrell

New England Clam Chowder

Recipe courtesy of Anne Burrell

Linguini with Clam Sauce

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword