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

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.