Steamed Clams with White Wine and Tomatoes

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

Cook clams within 24 hours of purchasing in order to ensure freshness. Be sure to throw out any clams that don't close their shells when tapped.

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

Directions:

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.
4. Sustainable Choice: Because they help filter the water in which they live, clams and other bivalves are a good sustainable choice.

By RecipeOfHealth.com