Braised clams in parsley broth, peas and bruschetta with tomatoes and fried capers Recipe | Food Net

Name: Braised clams in parsley broth, peas and bruschetta with tomatoes and fried capers Recipe | Food Net
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

foodnetwork.co.uk

This mouth-watering recipe is ready in just 35 minutes and the ingredients detailed below can serve up to 4 people.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodnetwork.co.uk.

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