Clams in Pomodoro Sauce for Easter
- 6 cups washed clams
- 1 liter of tomato paste (puree)
- 2 cups vegetable broth
- 6 cloves garlic, minced
- 1 onion, chopped
- 1 red bell pepper, chopped
- 6 tbsp chopped capers
- 3 tbsp of light beer
- 3 tbsp butter
- Salt and pepper
Gently fry the onion, red pepper, garlic and capers in butter to crystallize.
Add beer and mix well.
Add the tomato paste, vegetable broth, salt and pepper, mix well and let thicken.
Set aside hot, preferably in a double boiler.
Place a heatproof dish in a wok.
Cover lightly with water and place another bowl over.
Pour the clams in the bowl cover the wok and steaming until the texture indicates they are ready.
Bathe the clams in pomodoro sauce with rice and serve.
- Do not use the clams that do not open.