Spanish-Style Clams

Spanish-Style Clams

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tablespoons olive oil

  • 2

    sweet onions sliced, (abt 4 cups) (such as Vidalia or Maui)

  • 2

    green bell peppers cut ½" wide strips

  • 2

    red bell peppers cut ½" wide strips

  • 6

    large garlic cloves minced

  • 2

    bay leaves

  • 1

    cup canned crushed tomatoes with added puree

  • ¾

    cup dry white wine

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 36

    littleneck clams - (abt 6 lbs scant) scrubbed

  • 1

    tablespoon hot pepper sauce

Directions

Heat olive oil in heavy large pot over medium-high heat. Add sliced sweet onions, green and red bell peppers, minced garlic, and bay leaves and sauté until onions are golden, about 10 minutes. Stir in crushed tomatoes and wine; season to taste with salt and pepper. Bring mixture to boil and add clams. Cover and cook until clams open (discard any clams that do not open), about 8 minutes. Stir in hot pepper sauce and serve. This recipe yields 4 main-course servings. Serve these clams with crusty bread and a salad to round out the meal.


Nutrition

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