Spaghetti with Clams
Peterson notes this method for cooking clams is much like that used for moules a la marinière, the classic French mussel dish. Clams are steamed, and the steaming liquid is simmered with tomatoes, garlic, parsley, and olive oil. Unlike mussels, clams that do not open are usually fine and need only a thin knife to pry open the shells.
Recipe by Cooking Light July 2005
Gallery
Credit:
Jan Smith
Recipe Summary
Ingredients
Directions
Chef's Notes
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Nutrition Facts
Per Serving:
329 calories; calories from fat 24%; fat 8.7g; saturated fat 1.2g; mono fat 5.6g; poly fat 1.2g; protein 14.8g; carbohydrates 47.1g; fiber 2.1g; cholesterol 18mg; iron 10.2mg; sodium 189mg; calcium 44mg.