Braised Clams in Parsley Broth, Peas and Bruschetta

Name: Braised Clams in Parsley Broth, Peas and Bruschetta with Tomatoes and Fried Capers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil, divided; 2 shallots, chopped; 2 cloves garlic, minced; 1/2 cup dry white wine or vermouth; 2 pounds littleneck clams, scrubbed; 1/2 cup reduced-sodium chicken or vegetable broth; 1/2 cup bottled clam juice; 1/3 cup chopped fresh parsley leaves; 1 tablespoon butter; 1/3 cup drained capers; 1 baguette, sliced crosswise into 1/4-inch thick slices and toasted until golden; 3 roasted Roma (plum) tomatoes, diced; 2 cups frozen green peas, steamed until just tender

Servings: persons

2 tablespoons olive oil, divided
2 shallots, chopped
2 cloves garlic, minced
1/2 cup dry white wine or vermouth
2 pounds littleneck clams, scrubbed
1/2 cup reduced-sodium chicken or vegetable broth
1/2 cup bottled clam juice
1/3 cup chopped fresh parsley leaves
1 tablespoon butter
1/3 cup drained capers
1 baguette, sliced crosswise into 1/4-inch thick slices and toasted until golden
3 roasted Roma (plum) tomatoes, diced
2 cups frozen green peas, steamed until just tender

1
Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
2
Add shallots and garlic and cook 2 minutes.
3
Add wine and cook 1 minute.
4
Add clams, broth and clam juice and bring to a simmer.
5
When clams have opened, remove them from pan, reserving liquid in pan, and transfer to a serving platter.
6
Add parsley and butter to pan and simmer 1 minute.
7
Place clams in serving bowls and pour over parsley broth.
8
Heat remaining oil in a small skillet over medium-high heat.
9
Add capers and cook 2 minutes.
10
Place diced tomatoes on baguette slices and top with fried capers.
11
Serve bruschetta and peas alongside clams.

261

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil, divided, 2 shallots, chopped, 2 cloves garlic, minced, 1/2 cup dry white wine or vermouth, and more.

Yes, Braised Clams in Parsley Broth, Peas and Bruschetta with Tomatoes and Fried Capers falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Clams in Parsley Broth, Peas and Bruschetta with Tomatoes and Fried Capers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions