Braised Clams in Parsley Broth, Peas and Bruschetta with Tomatoes and Fried Capers
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 611
- Total Fat
- 14
- Saturated Fat
- 4
- Carbohydrates
- 66
- Dietary Fiber
- 7
- Sugar
- 12
- Protein
- 49
- Cholesterol
- 76
- Sodium
- 2291
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
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.