For casual entertaining, make the broth ahead of time, through step one, and just reheat it to cook the clams.

Recipe by Cooking Light June 2007

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Credit: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large Dutch oven over medium-high heat. Add onion, salt, and garlic; sauté 4 minutes. Stir in tomato; cook 8 minutes, stirring occasionally. Stir in 3 cups water, wine, and clam juice; bring to a boil. Reduce heat, and simmer 6 minutes.

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  • Add clams to pan. Cover and cook 10 minutes or until clams open; discard any unopened shells. Remove from heat. Stir in parsley, oregano, and lemon juice. Place 1/2 cup pasta in each of 6 soup bowls; ladle 5 clams and about 1 cup broth over each serving. Top each serving with 1 tablespoon cheese.

Nutrition Facts

306 calories; calories from fat 23%; fat 7.9g; saturated fat 2.3g; mono fat 3.9g; poly fat 0.8g; protein 14g; carbohydrates 39.8g; fiber 2.7g; cholesterol 26mg; iron 8.7mg; sodium 511mg; calcium 122mg.
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