Sautéed Clams Parmesan

Sautéed Clams Parmesan Recipe
Randy Mayor
Serve this speedy entrée over angel hair pasta to soak up the flavorful broth.


3 servings (serving size: 20 clams, 1/2 cup broth, and about 1/2 teaspoon oil)

Recipe from

Cooking Light

Nutritional Information

Calories 414
Caloriesfromfat 20 %
Fat 9.4 g
Satfat 3.8 g
Monofat 4 g
Polyfat 0.8 g
Protein 19.5 g
Carbohydrate 8.8 g
Fiber 0.5 g
Cholesterol 44 mg
Iron 13.3 mg
Sodium 406 mg
Calcium 308 mg


4 pounds littleneck clams
1/4 cup fresh lemon juice
1/2 teaspoon black pepper
1/2 cup (2 ounces) preshredded fresh Parmesan cheese
2 tablespoons dry breadcrumbs
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh parsley
2 teaspoons olive oil


Combine clams, lemon juice, and pepper in a large nonstick skillet. Cover and cook over medium heat 8 minutes or until shells open. Discard any unopened shells.

While clams cook, combine cheese and next 4 ingredients (through parsley) in a small bowl; set aside.

Transfer clam mixture to a large bowl. Sprinkle with cheese mixture, and drizzle with oil.

Alison Lewis,

Cooking Light

March 2006
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