Braised clams in parsley broth, peas and bruschetta with tomatoes and fried capers
15
20
4
Easy
- 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.
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.
