1/2 cup chopped bottled roasted red bell peppers, rinsed and drained
1/3 cup fat-free, lower-sodium chicken broth
3 tablespoons dry sherry
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika
1/8 teaspoon salt
2 pounds littleneck clams, scrubbed
1/4 cup chopped fresh parsley
How to Make It
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; discard any unopened shells. Sprinkle with parsley.
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Very quick & easy -- and inexpensive this time of year when littlenecks are $3/dozen. Served over fresh linguine and it was pretty tasty. First course white bean soup with gremolata, from the same CL issue. Nice summer meal.
I am surprised by the 3 star rating! This was excellent and I make it for guests over and over again with rave reviews. Plus, it is fairly simple to make. I added fresh clam meat in addition to the whole clams as I made this as an entree and served over linguini. Adjust the red pepper to people's tastes. I did add a little more salt and used more red peppers than the recipe states. Delicious.
This was very easy to make and delicions. However, the clams took a lot more than 4 minutes to cook. My husband & I gobbled this up, and I would definitely make this for company. I served it over whole wheat penne with a little bit of grated Parmesan. Yum!
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