Braised clams in parsley broth, peas and bruschetta with tomatoes and fried capers Recipe | Food Net
This mouth-watering recipe is ready in just 35 minutes and the ingredients detailed below can serve up to 4 people.
Ingredients
- 30ml olive oil, divided
- 2 shallots, chopped
- 2 cloves garlic, minced
- 120ml dry white wine or vermouth
- 1kg littleneck clams, scrubbed
- 120ml reduced-sodium chicken or vegetable broth
- 60g chopped fresh parsley leaves
- 15g butter
- 60g drained capers
- 1 baguette, sliced crosswise into 0.5cm thick slices and toasted until golden
- 3 roasted roma (plum) tomatoes, diced
- 250g frozen green peas, steamed until just tender
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