Photo: Braised Clams in Parsley Broth, Peas and Bruschetta with Tomatoes and Fried Capers Recipe
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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By dmintz_10067499
Wernersville, PA
on January 22, 2010
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I loved it. Quick and easy, with excellent broth on the back end for mopping up. I did add some (1lb nice smoked sausage in the with broth.
By chandler_11753049
Springfield, MO
on December 31, 2009
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I watched this show carefully. Had I not, I would never try this recipe as written. Add broth and clams at the same time, cooling down the pan? Add the clams and then remove the clams? No time offered, such as 4 or 5 minutes or "until clams open?" No 'cover the pan?' No reminder to novice cooks to discard unopened clams? No mention of bottled clam juice? By the way, her dish was delicious. Just not sure how to rate. You do this show a disservice with your rush writing and editing!
By jade62973_12160285
Middletown, 72
on December 30, 2009
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The recipe isn't clear on cooking the clams. On the show (which I caught the end of she had the pan with the clams in it covered. It doesn't say to cover the pan or how long to leave them in approximately.
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