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Nutrition Facts
Serving Size 1 (363g) Recipe makes 4 servings The following items or measurements are not included below: 1 cup crushed tomatoes in puree
Calories 252
Calories from Fat 75		(29%)
Amount Per Serving		%DV
	Total Fat 8.4g	12%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 5.0g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 44mg		14%
Sodium 81mg		3%
Potassium 779mg		22%
Total Carbohydrate 18.4g		6%
	Dietary Fiber 3.1g	12%
	Sugars 6.9g
Protein 18.7g		37%
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Spanish Style Clams

Recipe #126303 | 40 min | 20 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Janet W
Jun 17, 2005

This is really good served over rice and make sure you have plenty of crusty bread to soak up the juices.

SERVES 4 (change servings and units)

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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Browse similar recipes by category

Course > Main Dish
Main Ingredient > Seafood > Shellfish > Clams
Preparation > Time to Make > < 60 mins
Preparation > Simple > 3 or Less Steps

Featured Reviews for This Recipe

From: Chef carl #2

On Sep 5, 2007

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From: GG #3

On Apr 20, 2007

Sounds Delicious & once I get home I am going to make this for sure! Saldy I am @ school with NO stove top!!!

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From: Jewelies

On Aug 11, 2006

These are very good. I used about 1 kilo of mussels instead of clams. I think what was missing for us was some fresh herbs thrown in at the end. Other than that a definite keeper. Thanks for posting.

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From: Peter J

On Jul 15, 2005

I thought this recipe was absolutely terrific for something so easy to cook. The second time around I used mussels rather than clams because they are available in better quality locally and enjoyed it even more than the clams.

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Read all 4 reviews