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Epicurious

Spanish-Style Clams

4.4

(8)

"Can you obtain the recipe for littleneck clams from Antonio's Restaurant in New Bedford?" writes Michelle Dooley of Hanover, Massachusetts. "I read about the restaurant in your magazine, and now that I've been there, I'd like to try my hand at preparing this dish."

Serve these clams with crusty bread and a salad to round out the meal.

Recipe information

  • Yield

    Makes 4 main-course servings

Ingredients

2 tablespoons olive oil
2 sweet onions (such as Vidalia or Maui), sliced (about 4 cups)
2 green bell peppers, sliced into1/2-inch-wide strips
2 red bell peppers, sliced into1/2-inch-wide strips
6 large garlic cloves, minced
2 bay leaves
1 cup canned crushed tomatoes with added puree
3/4 cup dry white wine
36 littleneck clams (about 6 pounds scant), scrubbed
1 tablespoon hot pepper sauce

Preparation

  1. Heat olive oil in heavy large pot over medium-high heat. Add sliced sweet onions, green and red bell peppers, minced garlic, and bay leaves and sauté until onions are golden, about 10 minutes. Stir in crushed tomatoes and wine; season to taste with salt and pepper. Bring mixture to boil and add clams. Cover and cook until clams open (discard any clams that do not open), about 8 minutes. Stir in hot pepper sauce and serve.

TagsSpanishEuropeanClamShellfishSeafoodMainDinnerDairy FreeGluten FreeNut FreeOne-Pot MealsEasyQuickWeeknight MealsSauteSteamBon Appétit
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