Ingredients with Measurements:
- 2 lbs fresh clams, cleaned and scrubbed
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can diced tomatoes (14 oz)
- 1 cup chicken broth
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp chili powder
- 1/4 tsp cayenne pepper
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh parsley, chopped for garnish
Special equipment needed:
- Large pot with lid
- Ladle
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and garlic, and sauté until onion is translucent.
3. Add chopped red and green bell peppers, and sauté for 2-3 minutes.
4. Add diced tomatoes, chicken broth, smoked paprika, cumin, chili powder, cayenne pepper, salt, and pepper. Stir to combine.
5. Bring the mixture to a boil, then reduce heat to low and let it simmer for 10 minutes.
6. Add cleaned and scrubbed clams to the pot, and cover with a lid.
7. Cook for 5-7 minutes, or until the clams have opened up.
8. Discard any clams that did not open.
9. Ladle the stew into bowls, and garnish with chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 220
Fat: 8g
Saturated Fat: 1g
Cholesterol: 50mg
Sodium: 700mg
Carbohydrates: 17g
Fiber: 4g
Sugar: 8g
Protein: 20g
Substitutions for ingredients:
- Clams can be substituted with mussels or shrimp.
- Chicken broth can be substituted with vegetable broth or water.
- Red and green bell peppers can be substituted with any color bell peppers or jalapeño peppers.
Variations:
- Add diced potatoes or corn for a heartier stew.
- Use coconut milk instead of chicken broth for a creamy version of the stew.
- Add cooked chorizo or bacon for extra flavor.
Tips and tricks:
- Make sure to discard any clams that did not open after cooking.
- Serve with crusty bread to soak up the flavorful broth.
- Adjust the level of spiciness to your liking by adding more or less cayenne pepper.
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
Serve the stew in individual bowls, and garnish with chopped parsley.
Garnishes:
Fresh parsley, chopped
Pairings:
- Crusty bread
- White wine, such as Sauvignon Blanc or Pinot Grigio
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the stew is too thick, add more chicken broth or water to thin it out.
- If the stew is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to discard any clams that did not open after cooking.
- Store leftover stew in the refrigerator for up to 3 days.
Food history:
Clam stew is a traditional dish in many coastal regions around the world, including New England and Portugal.
Flavor profiles:
This spicy clam stew is savory, smoky, and slightly spicy, with a hint of sweetness from the bell peppers and tomatoes.
Serving suggestions:
Serve the stew in individual bowls, and pair with crusty bread and a glass of white wine.
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