Clams with Red Bell Pepper Garlic
Savor the taste of the ocean with this vibrant recipe for Clams with Red Bell Pepper Garlic, a quick and elegant dish perfect for weeknight dinners or special gatherings. Fresh clams are steamed to perfection in a fragrant broth of white wine, chicken broth, and garlic, infused with the subtle heat of crushed red pepper flakes. Sweet, sautéed red bell peppers add a pop of color and flavor, while a bright finish of fresh parsley and zesty lemon juice elevates every bite. Ready in just 25 minutes, this seafood recipe is as simple as it is stunning. Serve with crusty bread to soak up the savory, aromatic broth, and bring an extra layer of indulgence to this Mediterranean-inspired seafood delight. Keywords: clams recipe, garlic white wine sauce, Mediterranean clams, easy seafood dinner, red bell pepper dishes.
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Recipe Information
Ingredients
- 2 pounds fresh clams
- 1 red bell pepper
- 4 garlic cloves
- 3 tablespoons olive oil
- 1 cup white wine
- 0.5 cup chicken broth (or water)
- 0.5 teaspoon crushed red pepper flakes
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley leaves
- 1 lemon
- 1 loaf crusty bread (optional, for serving)
Instructions
Begin by cleaning the clams. Rinse them under cold water, scrubbing the shells to remove any grit or dirt. Discard any clams that are cracked or do not close when tapped.
Dice the red bell pepper into small cubes. Mince the garlic cloves. Chop the fresh parsley and set aside.
Heat the olive oil in a large, deep skillet or pot over medium heat.
Add the minced garlic and crushed red pepper flakes to the skillet. Sauté for about 1 minute, or until the garlic is fragrant but not browned.
Add the diced red bell pepper to the skillet. Cook for 3-4 minutes, stirring occasionally, until the peppers soften.
Pour in the white wine and chicken broth, and bring the mixture to a simmer. Season with salt and black pepper.
Carefully add the cleaned clams to the skillet, arranging them in a single layer if possible. Cover the skillet with a tight-fitting lid.
Allow the clams to cook for 6-8 minutes, or until they open. Discard any clams that do not open after cooking.
Remove the skillet from the heat. Stir in the chopped parsley and squeeze the juice of half a lemon over the clams. Slice the remaining half of the lemon into wedges for serving.
Serve the clams immediately with the cooking broth. Optionally, pair with crusty bread to soak up the flavorful broth.
Nutrition Facts
Calories |
3056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.1 g | 96% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 608 mg | 203% | |
| Sodium | 4247 mg | 185% | |
| Total Carbohydrate | 267.2 g | 97% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 15.3 g | ||
| Protein | 270.3 g | 541% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1059 mg | 81% | |
| Iron | 267.5 mg | 1486% | |
| Potassium | 6697 mg | 142% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
