Ingredients

• 2 tablespoons olive oil, divided
• 2 shallots, chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine or vermouth
• 2 pounds littleneck clams, scrubbed
• 1/2 cup reduced-sodium chicken or vegetable broth
• 1/2 cup bottled clam juice
• 1/3 cup chopped fresh parsley leaves
• 1 tablespoon butter
• 1/3 cup drained capers
• 1 baguette, sliced crosswise into 1/4-inch thick slices and toasted until golden
• 3 roasted Roma (plum) tomatoes, diced
• 2 cups frozen green peas, steamed until just tender

Instructions

1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add shallots and garlic and cook 2 minutes. Add wine and cook 1 minute. Add clams, broth and clam juice and bring to a simmer. When clams have opened, remove them from pan, reserving liquid in pan, and transfer to a serving platter. Add parsley and butter to pan and simmer 1 minute. Place clams in serving bowls and pour over parsley broth.
2. Heat remaining oil in a small skillet over medium-high heat. Add capers and cook 2 minutes.
3. Place diced tomatoes on baguette slices and top with fried capers. Serve bruschetta and peas alongside clams.