Ingredients with Measurements:
- 2 lbs fresh clams
- 1/4 cup olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1/2 cup dry white wine
- 1 can (14.5 oz) diced tomatoes
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Serving bowls
Step-by-step instructions:
1. Rinse the clams under cold water and discard any that are open or cracked.
2. In a large pot or Dutch oven, heat the olive oil over medium heat.
3. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
4. Add the red and green bell peppers and sauté for another 5 minutes.
5. Pour in the white wine and let it simmer for 2-3 minutes.
6. Add the diced tomatoes, oregano, red pepper flakes, salt, and pepper. Stir to combine.
7. Add the clams to the pot and cover with a lid.
8. Cook for 8-10 minutes, or until the clams have opened. Discard any clams that do not open.
9. Sprinkle with chopped parsley and serve in bowls.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 210
Fat: 10g
Carbohydrates: 12g
Protein: 17g
Substitutions for ingredients:
- You can substitute canned clams for fresh clams.
- You can use vegetable broth instead of white wine.
Variations:
- Add shrimp or scallops for a seafood medley.
- Use different types of peppers for a different flavor profile.
- Add chopped fennel for a slightly sweet and anise-flavored twist.
Tips and tricks:
- Make sure to discard any clams that do not open.
- Serve with crusty bread to soak up the flavorful broth.
- Use a slotted spoon to serve the clams and leave the broth in the pot.
Storage instructions:
Store any leftover clam bourdeto in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the clam bourdeto in a pot over medium heat until heated through.
Presentation ideas:
Serve the clam bourdeto in individual bowls with a sprig of parsley on top.
Garnishes:
Sprinkle with chopped fresh parsley.
Pairings:
Serve with a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
Serve with a side salad or garlic bread.
Troubleshooting advice:
- If the broth is too thin, let it simmer for a few more minutes to thicken.
- If the broth is too thick, add more white wine or vegetable broth.
Food safety advice:
- Discard any clams that do not open.
- Make sure the clams are fresh and not expired.
Food history:
Bourdeto is a traditional fish stew from the Greek island of Corfu. It is typically made with fish, but this version uses clams.
Flavor profiles:
Savory, slightly spicy, and tomato-based.
Serving suggestions:
Serve the clam bourdeto as a main course for a seafood dinner.
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