In a large pot or dutch oven, heat 1/4 cup EVOO over medium heat. When the oil starts to shimmer add the onions, peppers and garlic. Season with salt and pepper and cook for about 5 minutes, stirring regularly.
Stir in tomatoes. Add the cumin, smoked paprika, and red pepper flakes. Add the white wine and water. Increase the heat and bring to a boil. Cook for about 5-7 minutes or until the tomatoes soften.
Lower the heat to medium and add the frozen clams. Cover and cook until the clams have opened, about 7-9 minutes.
Serve with lemon wedges and dipping bread if desired.
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