Braised Clams in Parsley Broth, Peas and Bruschetta with Tomatoes and Fried Capers

Total Time:
35 min
Prep:
20 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

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
  • 1/2 cup bottled clam juice
  • 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, 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.


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