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Braised Clams In Parsley Broth, Peas And Bruschetta With Tomatoes And Fried Capers
FOOD NETWORK UK12Ingredients
35Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 30 mL olive oil (divided)
- 2 shallots (chopped)
- 2 cloves garlic (minced)
- 120 mL dry white wine (or vermouth)
- 1 kg littleneck clams (scrubbed)
- 120 mL chicken broth (reduced-sodium)
- 60 grams fresh parsley leaves (chopped)
- 15 grams butter
- 60 grams capers (drained)
- 1 baguette (sliced crosswise into 0.5cm thick slices and toasted until golden)
- plum tomatoes (3 roasted roma, diced)
- 250 grams frozen green peas (steamed until just tender)
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