Clams in Tomato-Basil Broth

Cooking tomato in oil renders lycopene more easily absorbed by the body. Serve this entrée with whole wheat French bread and a salad.


4 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional 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


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


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.

Jackie Mills, MS, RD,

Cooking Light

July 2008
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