Green Pepper and Tomato Clams
Green Pepper and Tomato Clams
Clams are a common ingredient in Spanish cuisine, prepared in various regional styles using local ingredients. In this recipe, tomatoes and peppers work together with onions to enhance the flavor of the clams.
Ingrediënten
Serves 6
- 4 dozen small Manila clams
- ¼ cup of olive oil
- 1 small onion finely chopped (approximately 1/3 cup)
- 2 green frying peppers finely chopped
- 4 medium tomatoes finely chopped (about 3 cups)
- ½ cup of store-bought or homemade fish broth or bottled clam juice
- ¼ cup of dry white wine
Instructies
- Start by rinsing the clams.
- Discard any with cracked shells or those that do not tightly close when touched.
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and peppers and cook, stirring, until they become softened, which should take about 5 minutes.
- Reduce the heat to low, add the chopped tomatoes, and continue to cook, stirring, until they soften and release their juices, which will take an additional 5 minutes.
- Add the clams, broth, and wine, and let it simmer, removing the clams as they open.
- Return the clams to the skillet once all have opened.
- Discard any clams that remain unopened.
- Serve the dish hot and enjoy your Green Pepper and Tomato Clams!
