Cooking tomato in oil renders lycopene more easily absorbed by the body. Serve this entrée with whole wheat French bread and a salad.
Cooking Light JULY 2008
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.
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Clams in Tomato-Basil Broth recipe
