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Steamed Clams with White Wine and Tomatoes Recipe

   
 

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     Steamed Clams with White Wine and Tomatoes

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   20 min
Ingredients
4 (1/2-inch-thick) slices diagonally cut French bread baguette
1 1/2 cups dry white wine
1/2 cup fat-free, lower-sodium chicken broth
1/4 teaspoon freshly ground black pepper
1 (14.5-ounce)can diced tomatoes, undrained
1 teaspoon olive oil
1/2 cup prechopped onion
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh rosemary
 
1 teaspoon chopped fresh thyme
48 littleneck clams in shells, scrubbed (about 3 pounds)
1 tablespoon chopped fresh parsley
Instructions
1. Preheat broiler.
2. Arrange the baguette slices on a baking sheet. Broil 5 inches from heat 2 minutes or until toasted.
3. 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.
Calories- 237 Fat- 2.8g Saturated fat- 0.4g Monounsaturated fat- 1g Polyunsaturated fat- 0.6g Protein- 17.8g Carbohydrate- 27.2g Fiber- 3.1g Cholesterol- 34mg Iron- 17.2mg Sodium- 457mg Calcium- 98mg Yield- Serves 4 (serving size- about 1/3 cup broth, 12 clams, and 1 toast slice)


Originally Submitted 10/23/2011





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