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

Name: Braised Clams in Parsley Broth, Peas and Bruschetta with Tomatoes and Fried Capers
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 baguette, sliced crosswise into 1/4-inch thick slices and toasted until golden; 1 Tbsp butter; 79 milliliters drained capers; 118 milliliters bottled clam juice; 118 milliliters dry white wine or vermouth; 79 milliliters chopped fresh parsley leaves; 2 cloves garlic, minced; 907 grams littleneck clams, scrubbed; 2 Tbsps olive oil, divided; 473 milliliters frozen green peas, steamed until just tender; 3 roasted Roma (plum) tomatoes, diced; 2 shallots, chopped; 118 milliliters reduced-sodium chicken or vegetable broth

The recipe Braised Clams in Parsley Broth, Peas and Bruschett Head to the store and pick up bottled clam juice, butter, olive oil, and a few other things to make it today.

Instructions

Heat 1 tablespoon of the oil in a large skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add shallots and garlic and cook 2 minutes.

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Shallot

Garlic

Add wine and cook 1 minute.

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Wine

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.

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Clam Juice

Broth

Clams

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Frying Pan

Add parsley and butter to pan and simmer 1 minute.

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Parsley

Butter

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Frying Pan

Place clams in serving bowls and pour over parsley broth.

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Parsley

Broth

Clams

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Bowl

Heat remaining oil in a small skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add capers and cook 2 minutes.

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Capers

Place diced tomatoes on baguette slices and top with fried capers.

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Baguette

Tomato

Capers

Serve bruschetta and peas alongside clams.

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Clams

Peas

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Frying Pan

Bowl

Ingredients

Servings:

baguette, sliced crosswise into 1/4-inch thick slices and toasted until golden 1Tbsp

butter 79milliliters

drained capers 118milliliters

bottled clam juice 118milliliters

dry white wine or vermouth 79milliliters

chopped fresh parsley leaves 2cloves

garlic, minced 907grams

littleneck clams, scrubbed 2Tbsps

olive oil, divided 473milliliters

frozen green peas, steamed until just tender 3

roasted Roma (plum) tomatoes, diced 2

shallots, chopped 118milliliters

reduced-sodium chicken or vegetable broth

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Clams. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Hay Shed Hill Pitchfork Chardonnay. It has 5 out of 5 stars and a bottle costs about 19 dollars.

Hay Shed Hill Pitchfork Chardonnay

Brilliant appearance, pale straw with green hues. Fermentation in stainless steel tank allows the full expression of Chardonnay fruit aroma without the influence of oak or lees resulting in a bright, clean tropical fruit bouquet. The palate is rich with tropical fruits, clean zippy acidity balances the sweet fruit character resulting in a bright fresh flavorsome palate. When good quality Chardonnay is used unwooded Chardonnay takes on a whole new level of depth and intensity.