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Photo: Randy Mayor; Styling: Kellie Gerber Kelley Photo by: Photo: Randy Mayor; Styling: Kellie Gerber Kelley

Spanish-Style Clams with Red Peppers and Sherry

Cooking Light NOVEMBER 2009

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


  • 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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Nutritional Information

Amount per serving
  • Calories: 279
  • Fat: 9.3g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 5.1g
  • Polyunsaturated fat: 1.5g
  • Protein: 30.5g
  • Carbohydrate: 15.4g
  • Fiber: 1.7g
  • Cholesterol: 77mg
  • Iron: 10.3mg
  • Sodium: 348mg
  • Calcium: 135mg

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Spanish-Style Clams with Red Peppers and Sherry Recipe