Ingredients
- Extra virgin olive oil (1/4 cup).
- Yellow onion, chopped (1).
- Green pepper, chopped (1/2).
- Red pepper, chopped (1/2).
- Garlic cloves, minced (4).
- Salt and pepper.
- Ripe tomatoes, chopped (2).
- Ground cumin (1/2 teaspoon).
- Smoked paprika (1/2 teaspoon).
- Red pepper flakes (1/2 teaspoon).
- Dry white wine (1 cup).
- Water (1 1/2 cups).
- Littleneck clams (3 pounds).
- Green onion, chopped (1).
- Fresh parsley, chopped (1/3 cup).
Instructions
- Soak in salted water three times, scrubbing between soaks.
- Sauté onions, peppers and garlic in olive oil.
- Add tomatoes, spices, wine and water; simmer.
- Add clams and cook covered until opened, 7-10 minutes.
- Add herbs and serve with crusty bread.
Notes
Discard unopened clams.
Can add chorizo variation.
Keeps 2-4 days refrigerated.
Nutrition
- Calories: 141
- Fat: ~
- Carbohydrates: 12 g
- Protein: 9 g