Name: Spanish-Style Clams
Yield: Makes 4 main-course servings
Ingredients: 2 tablespoons olive oil; 2 sweet onions (such as Vidalia or Maui), sliced (about 4 cups); 2 green bell peppers, sliced into1/2-inch-wide strips; 2 red bell peppers, sliced into1/2-inch-wide strips; 6 large garlic cloves, minced; 2 bay leaves; 1 cup canned crushed tomatoes with added puree; 3/4 cup dry white wine; 36 littleneck clams (about 6 pounds scant), scrubbed; 1 tablespoon hot pepper sauce

"Can you obtain the recipe for littleneck clams from Antonio's Restaurant in New Bedford?" writes Michelle Dooley of Hanover, Massachusetts. "I read about the restaurant in your magazine, and now that I've been there, I'd like to try my hand at preparing this dish."

Serve these clams with crusty bread and a salad to round out the meal.

Recipe notes

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