Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Clams Peperonata

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Clams Peperonata

Article excerpt

The shells on clams should be tightly closed. If you're not using them immediately, store in the refrigerator, covered with a wet towel to keep them moist.

Make the sauce before you go to bed, and all you'll have to do at mealtime is heat it up and throw in the clams. Dinner in 15 minutes.

½ cup olive oil

2 cups chopped white or yellow onion

2 medium cloves garlic, chopped

8 cups sliced sweet red peppers

1 pound chopped fresh tomatoes or 15-ounce can diced tomatoes, with liquid

½ teaspoon oregano


24 littleneck or middleneck clams, rinsed well

Cooked rice or pasta of your choice

In Dutch oven, heat olive oil over medium heat. Add onions.

Cook, stirring until onions are soft but not brown. …

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