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Photo: John Autry; Styling: Leigh Ann Ross Photo by: Photo: John Autry; Styling: Leigh Ann Ross

Steamed Clams with White Wine and Tomatoes

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.

Cooking Light NOVEMBER 2011

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

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.

Nutritional Information

Amount per serving
  • Calories: 237
  • Fat: 2.8g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.6g
  • Protein: 17.8g
  • Carbohydrate: 27.2g
  • Fiber: 3.1g
  • Cholesterol: 34mg
  • Iron: 17.2mg
  • Sodium: 457mg
  • Calcium: 98mg
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Steamed Clams with White Wine and Tomatoes recipe

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