Clams with Quinoa

c.1997, M.S. Milliken & S. Feniger, all rights reserved
  • 3 Cups  shucked cherrystone clams, with their liquor
  • 4 Cups  clam juice or water, as needed
  • 3/4 Cups  quinoa
  • 3 Tablespoons  olive oil
  • onion, finely chopped
  • cloves garlic, finely chopped
  • jalapeno chiles, seeded and finely chopped
  • bay leaf
  • 1 Tablespoon  ground cumin
  • 1/4 Teaspoon  freshly ground black pepper
  • small red rose potatoes, quartered
  • cloves garlic, slivered
  • 1/2 Teaspoon  red pepper flakes
  • red bell pepper, stemmed, seeded, and cut into fine julienne
  • 1/2  bunch cilantro, leaves only, finely chopped

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