Spanish-Style Clams

Name: Spanish-Style Clams
Ingredients: 2 tablespoons olive oil; 2 sweet onions (such as Vidalia or Maui), sliced (about 4 cups); 2 green bell peppers, sliced into1/2-inch-wide strips; 2 red bell peppers, sliced into1/2-inch-wide strips; 6 large garlic cloves, minced; 2 bay leaves; 1 cup canned crushed tomatoes with added puree; 3/4 cup dry white wine; 36 littleneck clams (about 6 pounds scant), scrubbed; 1 tablespoon hot pepper sauce

10 ingredients

6 steps

Ingredients

2 tablespoons olive oil
2 sweet onions (such as Vidalia or Maui), sliced (about 4 cups)
2 green bell peppers, sliced into1/2-inch-wide strips
2 red bell peppers, sliced into1/2-inch-wide strips
6 large garlic cloves, minced
2 bay leaves
1 cup canned crushed tomatoes with added puree
3/4 cup dry white wine
36 littleneck clams (about 6 pounds scant), scrubbed
1 tablespoon hot pepper sauce

Directions

1

Heat olive oil in heavy large pot over medium-high heat.
2

Add sliced sweet onions, green and red bell peppers, minced garlic, and bay leaves and saute until onions are golden, about 10 minutes.
3

Stir in crushed tomatoes and wine; season to taste with salt and pepper.
4

Bring mixture to boil and add clams.
5

Cover and cook until clams open (discard any clams that do not open), about 8 minutes.
6

Stir in hot pepper sauce and serve.