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 Cooking Light

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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

  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.
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