Braised Clams in Parsley Broth, Peas and Bruschetta with Tomatoes and Fried Capers (Robin Miller) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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 |
1/2 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:
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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