Ingredients
- About 4 pounds clams in shells (see notes), suitable for steaming (2 in. wide), scrubbed
- 2 cups dry white wine such as Pinot Grigio or Sauvignon Blanc
- 1 red bell pepper (8 oz.), rinsed, stemmed, seeded, and finely chopped
- 1 onion (8 oz.), peeled and finely chopped
- 1 tablespoon butter or olive oil
- 2 tablespoons mustard seeds
- 1 tablespoon grated lemon peel
- 3/4 teaspoon dried thyme
- 4 to 5 cups fat-skimmed chicken broth
- 12 ounces dried penne pasta (about 4 cups)
- Grated parmesan cheese
- 1/2 cup finely chopped parsley or fresh cilantro
Description
Notes: For A Shortcut, You Can Substitute 1 Can (10 Oz.) Whole Baby Clams For The Fresh Clams. Skip Step 1; Instead, Drain Clams, Reserving Juices. Add Juices, 1 Bottle (8 Oz.) Clam Juice, 2 Cups Wine, And Enough Broth To Make 8 Cups Total In Step 3. PREP
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