BRAISED CLAMS IN PARSLEY BROTH, PEAS AND BRUSCHETTA WITH TOMATOES AND FRIED CAPERS

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

Provided by Robin Miller : Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 13

Previous Next

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

Steps:

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.