Spanish-Style Clams with Red Peppers and Sherry

Spanish-Style Clams with Red Peppers and Sherry Recipe
Photo: Randy Mayor; Styling: Kellie Gerber Kelley


4 servings (serving size: about 1 1/2 cups)
Total time: 17 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 17 Minutes

Nutritional 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


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


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.


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Ivy Manning,

Cooking Light

November 2009
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