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.
Recipe by Cooking Light November 2011
Credit: John Autry; Styling: Leigh Ann Ross
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.