Spanish-Style Clams With Red Peppers And Sherry Recipe

Name: Spanish-Style Clams With Red Peppers And Sherry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 1/2 cups thinly vertically sliced onion; 3 garlic cloves, minced; 1/2 cup chopped bottled roasted red bell peppers, rinsed and drained; 1/3 cup fat-free, lower-sodium chicken broth; 3 tablespoons dry sherry; 1/2 teaspoon black pepper; 1/4 teaspoon smoked paprika; 1/8 teaspoon salt; 2 pounds littleneck clams, scrubbed; 1/4 cup chopped fresh parsley

Servings: persons

2 tablespoons olive oil
2 1/2 cups thinly vertically sliced onion
3 garlic cloves, minced
1/2 cup chopped bottled roasted red bell peppers, rinsed and drained
1/3 cup fat-free, lower-sodium chicken broth
3 tablespoons dry sherry
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika
1/8 teaspoon salt
2 pounds littleneck clams, scrubbed
1/4 cup chopped fresh parsley

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Heat oil in a large saute pan over medium-high heat. Add onion to pan; saute 5 minutes or until lightly browned, stirring frequently. Stir in garlic; cook 30 seconds. Add bell peppers and remaining ingredients except parsley, stirring gently. Cover and cook 4 minutes or until clams open; discard any unopened shells. Sprinkle with parsley.
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287

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 1/2 cups thinly vertically sliced onion, 3 garlic cloves, minced, 1/2 cup chopped bottled roasted red bell peppers, rinsed and drained, and more.

Yes, Spanish-Style Clams With Red Peppers And Sherry 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.

Spanish-Style Clams With Red Peppers And Sherry

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