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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 303
- Calories from fat: 28%
- Fat: 9.5g
- Saturated fat: 1.4g
- Monounsaturated fat: 5.8g
- Polyunsaturated fat: 1.3g
- Protein: 15g
- Carbohydrate: 39g
- Fiber: 4.1g
- Cholesterol: 23mg
- Iron: 11.9mg
- Sodium: 395mg
- Calcium: 104mg
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.
Almejas con Tomates (Clams with Cherry Tomatoes) Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Quick/Easy
- CUISINE: Authentic, Spanish
- MAIN INGREDIENT: Shellfish
- PUBLICATION: Cooking Light
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