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.

Yield: 4 servings (serving size: 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 141
  • Calories from fat: 30%
  • Fat: 4.7g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.8g
  • Protein: 15.2g
  • Carbohydrate: 9.6g
  • Fiber: 1.6g
  • Cholesterol: 38mg
  • Iron: 16mg
  • Sodium: 132mg
  • Calcium: 79mg


  • 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. 1. Prepare garlic; let stand 10 minutes.
  2. 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. 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.
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