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Steamed Clams with White Wine and Tomatoes

Photo: John Autry; Styling: Leigh Ann Ross
Yield Serves 4 (serving size: about 1/3 cup broth, 12 clams, and 1 toast slice)
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.

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

Nutrition 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

How to Make It

  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.

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