RECIPE
It would be a shame to let any sauce go to waste, so serve over pasta or with crusty French bread.
Yield
4 servings (serving size: about 1 1/2 cups)
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, less-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
Preparation
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.
Nutritional Information
Calories:279
Fat:9.3g (sat 1.2g,mono 5.1g,poly 1.5g)
Protein:30.5g
Carbohydrate:15.4g
Fiber:1.7g
Cholesterol:77mg
Iron:10.3mg
Sodium:348mg
Calcium:135mg
Spanish cooking@home
by cooking mania
