Italian Sauteed Clams
Ingredients
The clams
-
1½
lbs
Manila clams or little neck clams
The sauce
-
2
tablespoons
olive oil
-
4
cloves
garlic, minced
-
½
cup
white wine
-
6
oz
tomatoes, cut into small cubes
-
1
pinch
salt
-
½
tablespoon
lemon juice
-
1
tablespoon
chopped parsley
-
to taste
lemon wedges, for garnishing
Instructions
- Scrub, clean, and rinse the clams with cold water, then drain and set aside.
- Heat a skillet and add the olive oil. Sauté the garlic until slightly browned.
- Add the clams to the skillet and stir a few times before adding the white wine and tomatoes.
- Cook the clams until they are all open, then add the salt, lemon juice, and chopped parsley, stirring to combine.
- Turn off the heat, garnish with lemon wedges, and serve immediately.
Nutrition Facts (estimated)
Servings
2
Calories
242
Total fat
14g
Total carbohydrates
9g
Total protein
8g
Sodium
335mg
Cholesterol
15mg
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