Directions:
- Heat the olive oil in a medium saucepan, tip in the shallots and garlic cook until softened, but not coloured.
- Add a splash of sherry and the tomatoes and cook to reduce slightly, about 10 minutes. Add the pesto and season with salt and freshly ground pepper.
- Heat the remaining sherry and a little water in a steamer and steam the clams until all are open, about 3 minutes.
- Pour a couple of tablespoons of the juice into the tomato sauce. Cook a little more to bring to a coating consistency.
- Pour the sauce over the clams and stir to combine; transfer to serving bowls and eat while still hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 320.13 Kcal (1340 kJ) | ||
| Calories from fat | 97.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.81g | 17% | |
|---|---|---|---|
| Cholesterol | 77.51mg | 26% | |
| Sodium | 1554.35mg | 65% | |
| Potassium | 244.01mg | 5% | |
| Total Carbs | 16.47g | 5% | |
| Sugars | 2.47g | 10% | |
| Dietary Fiber | 1.14g | 5% | |
| Protein | 39.78g | 80% | |
| Vitamin C | 7.9mg | 13% | |
| Iron | 5.5mg | 30% | |
| Calcium | 131.2mg | 13% | |
| Amount Per 100 g | |||
| Calories | 104.38 Kcal (437 kJ) | ||
| Calories from fat | 31.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.53g | 17% | |
|---|---|---|---|
| Cholesterol | 25.27mg | 26% | |
| Sodium | 506.8mg | 65% | |
| Potassium | 79.56mg | 5% | |
| Total Carbs | 5.37g | 5% | |
| Sugars | 0.81g | 10% | |
| Dietary Fiber | 0.37g | 5% | |
| Protein | 12.97g | 80% | |
| Vitamin C | 2.6mg | 13% | |
| Iron | 1.8mg | 30% | |
| Calcium | 42.8mg | 13% | |
* 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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