Spanish Clams with Green Pepper and Tomato
Equipment
Ingrediënten
- 4 dozen small Manila clams
- ¼ cup olive oil
- 1 small onion finely chopped (about ⅓ cup)
- 2 green frying peppers finely chopped
- 4 medium tomatoes finely chopped (about 3 cups)
- ½ cup store-bought or homemade Fish Broth or bottled clam juice
- ¼ cup dry white wine
Instructies
- Rinse the clams, discarding any with cracked shells or those not closing tightly when touched.
- Heat olive oil in a large skillet over medium heat.
- Add the onion and peppers, cooking and stirring until softened, about 5 minutes.
- Reduce the heat to low, add the tomatoes, and continue cooking and stirring until softened and their juices release, about 5 minutes more.
- Add the clams, broth, and wine.
- Simmer, removing the clams as they open.
- Return the clams to the skillet when all have opened, ensuring a harmonious blend of flavors.
- Discard any unopened clams, and serve this vibrant dish hot.
- Revel in the exquisite symphony of tastes in Spanish Clams with Green Pepper and Tomato, a testament to the rich tapestry of Spanish culinary traditions.
Notes / Tips / Wine Advice:
Wine Pairing:
Pair this dish with a Spanish white wine such as Albariño or Verdejo. Their acidity will complement the sweetness of the tomatoes and the earthiness of the peppers, enhancing the overall dining experience. Alternatively, a light-bodied Spanish rosé would also be a delightful match, adding a touch of freshness to the pairing.Nutritional Information
Calories: 180 kcal | Carbohydrates: 10 g | Protein: 12 g | Fat: 10 g | Fiber: 2 g | Sugar: 4 g
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