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Spanish-Style Clams with Red Peppers and Sherry

Photo: Randy Mayor; Styling: Kellie Gerber Kelley
Total time 17 mins
Yield 4 servings (serving size: about 1 1/2 cups)


  • 2 tablespoons olive oil
  • 2 1/2 cups thinly vertically sliced onion
  • 3 garlic cloves, minced
  • 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

Nutrition Information

  • calories 279
  • fat 9.3 g
  • satfat 1.2 g
  • monofat 5.1 g
  • polyfat 1.5 g
  • protein 30.5 g
  • carbohydrate 15.4 g
  • fiber 1.7 g
  • cholesterol 77 mg
  • iron 10.3 mg
  • sodium 348 mg
  • calcium 135 mg

How to Make It

  1. 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit