Spanish-Style Clams with Red Peppers and Sherry

Ingredients

• 0.5 teaspoon pepper black
• 3 tablespoons cooking sherry dry
• 0.3 cup parsley fresh chopped
• 3  garlic cloves minced
• 2 pounds littleneck clams scrubbed
• 0.3 cup lower-sodium chicken broth fat-free
• 2 tablespoons olive oil 
• 2.5 cups thinly onion vertically sliced
• 0.5 cup bottled roasted bell peppers red rinsed drained chopped
• 0.1 teaspoon salt 
• 0.3 teaspoon paprika smoked

Equipment

• frying pan

Directions

1. Heat oil in a large saut pan over medium-high heat.
2. Add onion to pan; saut 5 minutes or until lightly browned, stirring frequently. Stir in garlic; cook 30 seconds.
3. Add bell peppers and remaining ingredients except parsley, stirring gently. Cover and cook 4 minutes or until clams open; discard any unopened shells.
4. Sprinkle with parsley.