Spanish-Style Clams with Red Peppers and Sherry

Ingredients

• 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

Preparation

1. 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.