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Robin Miller

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

, 2006, Robin Miller, All rights reserved

Show: Quick Fix Meals with Robin MillerEpisode: Rustic Comforts

  • Cook Time

    15 min

  • Level

    Easy

  • Yield

    4 servings

Close

Times:

Prep
20 min
Inactive Prep
--
Cook
15 min
Total:
35 min
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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.

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