Spanish-Style Clams

Name: Spanish-Style Clams
Yield: 4 main-course
Ingredients: 2 tablespoons olive oil; 2 sweet onions (such as Vidalia or Maui), sliced (about 4 cups); 2 green bell peppers, sliced into 1/2-inch wide strips; 2 red bell peppers, sliced into 1/2-inch wide strips; 6 large garlic cloves, minced; 2 bay leaves; 1 cup canned crushed tomatoes with added puree; 3/4 cup dry white wine; 36 littleneck clams (about 6 pounds scant), scrubbed; 1 tablespoon hot pepper sauce

By Antonio s Restaurant in New Bedford MA

June 30, 2002

Recipe notes