Spanish-Style Clams with Red Peppers and Sherry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
1. Heat oil in a large sauté pan over medium-high heat. Add onion to pan; sauté 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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