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Sautéed Clams Parmesan

Randy Mayor
Yield 3 servings (serving size: 20 clams, 1/2 cup broth, and about 1/2 teaspoon oil)
Serve this speedy entrée over angel hair pasta to soak up the flavorful broth.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

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

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