braised clams in parsley broth peas and bruschetta with tomatoes and fried capers

Author of this recipe: Reta Chantos

braised clams in parsley broth peas and bruschetta with tomatoes and fried capers

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Ingredients

• clams, parsley, tomatoes, capers

Steps

1. In a large saucepan, over medium heat, melt the butter. Add the clams and cook, stirring frequently, until they open and the juices run clear, about 5 minutes. Remove from the heat and add the peas, tomatoes and fried capers. Season with salt and pepper.

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• braised clams in parsley broth peas and bruschetta with tomatoes and fried capers