Appearing in a variety of guises and dishes, clams are popular in the Basque region. The locals enjoy them simply steamed, in fish stew, and prepared in many other ways, as well.

Viviana Carballo
Recipe by Cooking Light March 2004

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Credit: Karry Hosford

Recipe Summary

Yield:
4 servings (serving size: about 7 clams, 5 tomatoes, 3 lemon wedges, 2 1/2 tablespoons broth, and 2 bread slices)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large nonstick skillet over medium-high heat. Add tomatoes; sauté 6 minutes or until lightly browned. Add wine, clams, garlic, and lemon, stirring to coat; cover, reduce heat, and cook 8 minutes or until shells open. Discard any unopened shells. Sprinkle with parsley. Serve clam mixture with French bread.

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Nutrition Facts

303 calories; calories from fat 28%; fat 9.5g; saturated fat 1.4g; mono fat 5.8g; poly fat 1.3g; protein 15g; carbohydrates 39g; fiber 4.1g; cholesterol 23mg; iron 11.9mg; sodium 395mg; calcium 104mg.
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