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Almejas con Tomates (Clams with Cherry Tomatoes)

Karry Hosford
Yield 4 servings (serving size: about 7 clams, 5 tomatoes, 3 lemon wedges, 2 1/2 tablespoons broth, and 2 bread slices)
Appearing in a variety of guises and dishes, clams are popular in the Basque region. The locals enjoy them simply steamed, in fish stew, and prepared in many other ways, as well.

Ingredients

  • 2 tablespoons olive oil
  • 1 pint cherry tomatoes
  • 1/4 cup dry white wine
  • 2 pounds littleneck clams, scrubbed
  • 2 garlic cloves, minced
  • 1 large lemon, sliced into 12 wedges
  • 1/2 cup chopped fresh parsley
  • 8 (1-ounce) slices diagonally cut French bread (about 1 inch thick)

Nutrition Information

  • calories 303
  • caloriesfromfat 28 %
  • fat 9.5 g
  • satfat 1.4 g
  • monofat 5.8 g
  • polyfat 1.3 g
  • protein 15 g
  • carbohydrate 39 g
  • fiber 4.1 g
  • cholesterol 23 mg
  • iron 11.9 mg
  • sodium 395 mg
  • calcium 104 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium-high heat. Add tomatoes; sauté 6 minutes or until lightly browned. Add wine, clams, garlic, and lemon, stirring to coat; cover, reduce heat, and cook 8 minutes or until shells open. Discard any unopened shells. Sprinkle with parsley. Serve clam mixture with French bread.