Rating: 5 stars
1 Ratings
  • 5 star values: 1
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  • 1 star values: 0

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.

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light November 2011

Gallery

Credit: John Autry; Styling: Leigh Ann Ross

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • Arrange the baguette slices on a baking sheet. Broil 5 inches from heat 2 minutes or until toasted.

  • 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.

Nutrition Facts

237 calories; fat 2.8g; saturated fat 0.4g; mono fat 1g; poly fat 0.6g; protein 17.8g; carbohydrates 27.2g; fiber 3.1g; cholesterol 34mg; iron 17.2mg; sodium 457mg; calcium 98mg.
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