Directions:
- Preheat oven to 400 degrees F.
- Steam the clams in the white wine in a covered, nonreactive pot about 10 minutes or until they open.
- Scoop the clams out of the pot and remove and discard the top shells.
- Pour the steaming clam liquid into another nonreactive pot, straining out any sand.
- Crush the chopped garlic to a paste and add it, along with the parsley to the clam liquid.
- Boil the liquid until it is reduced by half and add the cream.
- Continue boiling until it thickens slightly, being careful not to let the cream boil over.
- Season with salt and pepper.
- Arrange the clams on a sheet of crumpled foil on a baking sheet so that they sit flat and steady.
- Spoon enough sauce into each clam to fill the shell.
- Bake 5 minutes until sauce bubbles.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 247.55 Kcal (1036 kJ) | ||
| Calories from fat | 112.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.48g | 19% | |
|---|---|---|---|
| Cholesterol | 80.25mg | 27% | |
| Sodium | 799.53mg | 33% | |
| Potassium | 137.22mg | 3% | |
| Total Carbs | 8.66g | 3% | |
| Sugars | 0.37g | 1% | |
| Dietary Fiber | 0.18g | 1% | |
| Protein | 20.53g | 41% | |
| Vitamin C | 5.5mg | 9% | |
| Iron | 2.9mg | 16% | |
| Calcium | 85.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 125.52 Kcal (526 kJ) | ||
| Calories from fat | 56.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.33g | 19% | |
|---|---|---|---|
| Cholesterol | 40.69mg | 27% | |
| Sodium | 405.39mg | 33% | |
| Potassium | 69.58mg | 3% | |
| Total Carbs | 4.39g | 3% | |
| Sugars | 0.19g | 1% | |
| Dietary Fiber | 0.09g | 1% | |
| Protein | 10.41g | 41% | |
| Vitamin C | 2.8mg | 9% | |
| Iron | 1.5mg | 16% | |
| Calcium | 43.2mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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