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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is really good served over rice and make sure you have plenty of crusty bread to soak up the juices. Ingredients:
2 tablespoons olive oil |
2 sweet onions, such as vidalia about 4 cups |
2 green bell peppers, sliced into 1/2 inch strips |
2 red bell peppers, sliced into 1/2 inch strips |
6 large garlic cloves, minced |
2 bay leaves |
1 cup canned crushed tomatoes in puree |
3/4 cup dry white wine |
36 littleneck clams (scrubbed) |
1 tablespoon hot pepper |
Directions:
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 saute 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 claims, Cover and cook until clams open (discard clams that do not open) about 8 minutes, Stir in hot pepper sauce and serve.
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