| Level: | Easy |
| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 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
Instructions
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add shallots and garlic and cook 2 minutes. Add wine and cook 1 minute. Add clams, broth and clam juice and bring to a simmer. When clams have opened, remove them from pan, reserving liquid in pan, and transfer to a serving platter. Add parsley and butter to pan and simmer 1 minute. Place clams in serving bowls and pour over parsley broth.
- Heat remaining oil in a small skillet over medium-high heat. Add capers and cook 2 minutes.
- Place diced tomatoes on baguette slices and top with fried capers. Serve bruschetta and peas alongside clams.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 611 |
| Total Fat | 14 g |
| Saturated Fat | 4 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 7 g |
| Sugar | 12 g |
| Protein | 49 g |
| Cholesterol | 76 mg |
| Sodium | 2291 mg |
Reviews
I loved it. Quick and easy, with excellent broth on the back end for mopping up. I did add some (1lb) nice smoked sausage in the with broth.
I watched this show carefully. Had I not, I would never try this recipe as written. Add broth and clams at the same time, cooling down the pan? Add the clams and then remove the clams? No time offered, such as 4 or 5 minutes or “until clams open?” No ‘cover the pan?’ No reminder to novice cooks to discard unopened clams? No mention of bottled clam juice? By the way, her dish was delicious. Just not sure how to rate. You do this show a disservice with your rush writing and editing!
The recipe isn’t clear on cooking the clams. On the show (which I caught the end of) she had the pan with the clams in it covered. It doesn’t say to cover the pan or how long to leave them in approximately.
I havn’t seen the episode but I was looking for a clam+broth like recipe my mom use to make us when I was little. The clams were absolutely delicious and tasted just like hers. I didnt make the bruchetta though. I doubled the ingredients for the clams so I had extra broth to dip my warm french bread in and it was so fantastic. I really recommend this for anyone, as it was so easy make and hardly took any time at all. Yummy!!
We loved the braised clams! In fact, my only suggestion is to have some nice crusty french bread on the side for mopping up this wonderful sauce.
On the show you added clam juice as well, it makes it!
This broth was surprisingly good. The recipe omitted the bottle of clam juice that Robin added. I would probably only add half of the bottle next time, so that the broth wouldn’t be so soupy, but this is for sure a keeper!! I think I am going to strain the broth and make it the base of a clam chowder tomorrow. Really tasty!
This recipe was sooo easy and it was a big hit with friends. I dressed up the peas a bit by steaming them with a pat of butter, some finely chopped red onion and some freshly chopped basil from my garden, yummm. Thanks Robin , all 3 of the recipes in this group were spectacular. I love your show, you keep it simple, elegant, tasty and time saving. What more could busy cooks ask for?? I don’t know about everyone else but I use these recipes as a starting place and usually tweek them to my tastes, I appreciate the creative headstart they provide.
This is a very quick recipe that impresses people. Be sure to soak the clams and remove the sand before cooking. The bread was a little dry. Next time I am going to brush the bread with olive oil before toasting.
Mel,
You need to pay attention. Robin did add wine as well as clam sauce. This recipe looks great if you pepare it with “all” the ingredients!
You need to pay attention. Robin did add wine as well as clam sauce. This recipe looks great if you pepare it with “all” the ingredients!