4 servings (serving size: about 7 clams, 5 tomatoes, 3 lemon wedges, 2 1/2 tablespoons broth, and 2 bread slices)
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)
How to Make It
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.
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