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Karry Hosford Photo by: Karry Hosford

Almejas con Tomates (Clams with Cherry Tomatoes)

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.

Cooking Light MARCH 2004

  • Yield: 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)


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.

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

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Almejas con Tomates (Clams with Cherry Tomatoes) recipe