Spanish-Style Clams
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 main-course servings
- 2 tablespoons olive oil
- 1 tablespoon hot pepper sauce
- 2 bay leaves
- 3/4 cup dry white wine
- 1 cup canned crushed tomatoes with added puree
- Carbohydrate 29 g(10%)
- Cholesterol 39 mg(13%)
- Fat 9 g(13%)
- Fiber 5 g(19%)
- Protein 23 g(46%)
- Saturated Fat 1 g(6%)
- Sodium 1008 mg(42%)
- Calories 312
Preparation 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 sauté 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 clams. Cover and cook until clams open (discard any clams that do not open), about 8 minutes. Stir in hot pepper sauce and serve.
Preparation 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 sauté 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 clams. Cover and cook until clams open (discard any clams that do not open), about 8 minutes. Stir in hot pepper sauce and serve.
