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

  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 servings
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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


  1. 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.
  2. Heat remaining oil in a small skillet over medium-high heat. Add capers and cook 2 minutes.
  3. Place diced tomatoes on baguette slices and top with fried capers. Serve bruschetta and peas alongside clams.
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