Ingredients
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2 tablespoons olive oil
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2 green bell peppers, sliced into 1/2 inch strips
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6 large garlic cloves, minced
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2 bay leaves
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1 cup canned crushed tomatoes in puree
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3/4 cup dry white wine
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36 littleneck clams (scrubbed)
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1 tablespoon hot pepper
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2 red bell peppers, sliced into 1/2 inch strips
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2 sweet onions, such as Vidalia about 4 cups
Instructions
- Heat olive oil in heavy large pot over medium high heat. Add sliced sweet onions, green and red bell peppers, minced garlic, and bay leaves and saute until onions are golden about 10 minutes. Stir in crushed tomatoes and wine; season to taste with salt and pepper. Bring mixture to boil and add claims, Cover and cook until clams open (discard clams that do not open) about 8 minutes, Stir in hot pepper sauce and serve.