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Clams in Tomato-Basil Broth

Yield 4 servings (serving size: 2 cups)
Cooking tomato in oil renders lycopene more easily absorbed by the body. Serve this entrée with whole wheat French bread and a salad.

Ingredients

  • 4 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 cup finely chopped onion (1 small)
  • 3 cups coarsely chopped tomato (2 large)
  • 1/2 cup white wine
  • 1/2 cup clam juice
  • 1/4 teaspoon crushed red pepper
  • 4 dozen littleneck clams (about 2 1/4 pounds)
  • 1/4 cup chopped fresh basil

Nutrition Information

  • calories 141
  • caloriesfromfat 30 %
  • fat 4.7 g
  • satfat 0.6 g
  • monofat 2.6 g
  • polyfat 0.8 g
  • protein 15.2 g
  • carbohydrate 9.6 g
  • fiber 1.6 g
  • cholesterol 38 mg
  • iron 16 mg
  • sodium 132 mg
  • calcium 79 mg

How to Make It

  1. Prepare garlic; let stand 10 minutes.

  2. Heat olive oil in a large Dutch oven over medium heat. Add onion to pan, and cook 3 minutes or until tender, stirring occasionally. Add garlic to pan, and cook 1 minute, stirring constantly.

  3. Add tomato, wine, juice, and pepper to pan; bring to a boil. Add clams; cover and cook 8 minutes or until clams open. Discard any unopened shells. Stir in basil.