Braised clams in parsley broth, peas and bruschetta with tomatoes and fried capers

  • 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
1) Heat 15ml of the oil in a large frying pan over medium-high heat. Add shallots and garlic and cook 2 minutes. Add wine and cook 1 minute. Add clams and broth and bring to a simmer. Remove clams from pan, reserving liquid in pan, and transfer to a serving platter.

2) Add parsley and butter to pan and simmer 1 minute. Place clams in serving bowls and pour over parsley broth.

3) Heat remaining oil in a small frying pan over medium-high heat. Add capers and cook 2 minutes.

4) Place diced tomatoes on baguette slices and top with fried capers. Serve bruschetta and peas alongside clams.

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