Steamed Clams with White Wine and Tomatoes

Photo: John Autry; Styling: Leigh Ann Ross
Cook clams within 24 hours of purchasing in order to ensure freshness. Be sure to throw out any clams that don't close their shells when tapped.

Yield:

Serves 4 (serving size: about 1/3 cup broth, 12 clams, and 1 toast slice)

Recipe from

Nutritional Information

Calories 237
Fat 2.8 g
Satfat 0.4 g
Monofat 1 g
Polyfat 0.6 g
Protein 17.8 g
Carbohydrate 27.2 g
Fiber 3.1 g
Cholesterol 34 mg
Iron 17.2 mg
Sodium 457 mg
Calcium 98 mg

Ingredients

4 (1/2-inch-thick) slices diagonally cut French bread baguette
1 1/2 cups dry white wine
1/2 cup fat-free, lower-sodium chicken broth
1/4 teaspoon freshly ground black pepper
1 (14.5-ounce) can diced tomatoes, undrained
1 teaspoon olive oil
1/2 cup prechopped onion
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
48 littleneck clams in shells, scrubbed (about 3 pounds)
1 tablespoon chopped fresh parsley

Preparation

1. Preheat broiler.

2. Arrange the baguette slices on a baking sheet. Broil 5 inches from heat 2 minutes or until toasted.

3. Combine white wine and next 3 ingredients (through tomatoes) in a microwave-safe bowl. Microwave at HIGH 1 minute. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 3 ingredients (through thyme); sauté 2 minutes. Add wine mixture to pan; bring to a boil. Stir in clams; cover and cook 5 minutes or until clams open. Discard any unopened shells. Top with parsley, and serve with toasted baguette.

Sustainable Choice: Because they help filter the water in which they live, clams and other bivalves are a good sustainable choice.

Note:

Bruce Weinstein and Mark Scarbrough,

November 2011