Ingredients for Spanish Style Clams
- 2 tablespoons olive oil
- Sweet Onions
- Green Bell Peppers
- Red Bell Peppers
- Garlic Cloves
- 2 bay leaves
- Crushed Tomatoes In Puree
- Dry White Wine
- Littleneck Clams
- Hot Pepper
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How to Make Spanish Style Clams
- Heat 2 tablespoons of olive oil in a heavy large pot or Dutch oven over medium-high heat.
- Add 1 medium sweet onion, sliced; 1 green bell pepper, sliced; 1 red bell pepper, sliced; and 2 cloves minced garlic. Saute until onions are golden brown, about 10 minutes.
- Stir in 1 (28 ounce) can crushed tomatoes, 1/2 cup dry white wine (like Albariño or Sauvignon Blanc), and 2 bay leaves.
- Season generously with salt and freshly ground black pepper to taste.
- Bring the mixture to a boil, then add 2 pounds of fresh clams. Cover the pot and cook until the clams open, about 8-10 minutes. Discard any clams that do not open.
- Stir in 1-2 teaspoons of your favorite hot pepper sauce (like Tabasco or a Spanish-style brava sauce).
- Serve immediately over cooked rice, garnished with fresh parsley (optional). Enjoy with crusty bread for dipping!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
27g
Fat
5g
Carbs
6g
