Spanish-Style Clams with Red Peppers and Sherry

Spanish-Style Clams with Red Peppers and Sherry
Photo by Randy Mayor

Ingredients

  • 3 garlic cloves, minced
  • ½ cup chopped bottled roasted red bell peppers, rinsed and drained
  • ¼ cup chopped fresh parsley
  • 2 pounds littleneck clams, scrubbed
  • 1/3 cup fat-free, less-sodium chicken broth
  • ¼ teaspoon smoked paprika
  • 3 garlic cloves, minced
  • + 15 more ingredients
    • 1/3 cup fat-free, less-sodium chicken broth
    • 1/8 teaspoon salt
    • 1/8 teaspoon salt
    • ½ cup chopped bottled roasted red bell peppers, rinsed and drained
    • ½ teaspoon black pepper
    • 3 tablespoons dry sherry
    • 2 tablespoons olive oil
    • 2 tablespoons olive oil
    • 2 ½ cups thinly vertically sliced onion
    • ¼ cup chopped fresh parsley
    • 3 tablespoons dry sherry
    • ¼ teaspoon smoked paprika
    • 2 ½ cups thinly vertically sliced onion
    • ½ teaspoon black pepper
    • 2 pounds littleneck clams, scrubbed

1. Heat oil in a large sauté pan over medium-high heat. Add onion to pan; sauté 5 minutes or until lightly browned, stirring frequently. Stir in garlic; cook 30 seconds. Add bell peppers and remaining ingredients except parsley, stirring gently. Cover and cook 4 minutes or until clams open; disca...

View full recipe at My Recipes

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