Garlic Clams Recipe: A Classic Seafood Delight

Garlic Clams

YIELD Makes 4 servings

Clams are an excellent source of iron.

INGREDIENTS

2 pounds littleneck clams 2 teaspoons olive oil 2 tablespoons finely chopped onion 2 tablespoons chopped garlic 1/2 cup dry white wine 1/4 cup chopped red bell pepper 2 tablespoons lemon juice 1 tablespoon chopped fresh parsley

PREPARATION:

1. Discard any clams that remain open when tapped with fingers. To clean clams, scrub with stiff brush under cold running water. Soak clams 20 minutes in mixture of 1/2 cup salt to 1 gallon water. Drain water; repeat 2 more times.
2. Heat oil in large saucepan over medium-high heat until hot. Add onion and garlic; cook and stir about 3 minutes or until garlic is tender but not brown. Add clams, wine, bell pepper and lemon juice. Cover; simmer 3 to 10 minutes or until clams open. Transfer clams as they open to large bowl; cover. Discard any clams that do not open. Increase heat to high. Add parsley; boil until liquid reduces to 1/4 to 1/3 cup. Pour over clams; serve immediately. Garnish with fresh parsley sprigs, if desired.

This recipe appears in: Shellfish NUTRITIONAL INFORMATION: Sodium 44 mg Protein 10 g Fiber <1 g Carbohydrate 5 g Cholesterol 25 mg Saturated Fat <1 g Total Fat 3 g Calories from Fat 25 % Calories 107 DIETARY EXCHANGE: Fat 1/2 Meat 1 Vegetable 1