Clams with Quinoa
| Yield: | 1 Servings |
| Categories: |
| 24 | Littleneck clams | |
| 3 | c | Shucked cherrystone clams; with their liquor |
| 4 | c | Clam juice or water; as needed |
| 3/4 | c | Quinoa |
| 3 | tb | Olive oil |
| 1 | Onion; finely chopped | |
| 4 | Cloves garlic; finely chopped | |
| 2 | Jalapeno chiles; seeded and finely chopped | |
| 1 | Bay leaf | |
| 1 | tb | Ground cumin |
| 1/4 | ts | Freshly ground black pepper |
| 1 | tb | Tomato paste |
| 8 | sm | Red rose potatoes; quartered |
| I cup white wine | ||
| 2 | Cloves garlic; slivered | |
| 1 | ts | Salt |
| 1/2 | ts | Red pepper flakes |
| 1 | Red bell pepper; stemmed, seeded, and cut into fine julienne | |
| 1/2 | bn | Cilantro; leaves only, finely chopped |
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