Almejas con Tomates (Clams with Cherry Tomatoes)

Karry Hosford
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.

Yield:

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

Recipe from

Nutritional 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

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)

Preparation

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.

Note:

Viviana Carballo,

March 2004