Recipes
Clams in Garlic-Wine Broth
4 servings
20 minutes total
Shopping list
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon garlic, chopped
- 3 lb littleneck clams, well rinsed
- 1 (14.5-oz) can reduced-sodium chicken broth
- 1 cup white wine
Steps
- Preheat large sauté pan on medium. Place butter in pan, then add garlic and clams; cook 2–3 minutes or until garlic becomes fragrant.
- Add broth and wine; cook 6–8 minutes or until liquid is reduced by one-half and clam shells open. Discard any clams that remain closed after cooking.
Other Preparation Methods
- Steam: Bring 2 cups seafood stock to a boil in large stockpot on high. Place 3 lb rinsed clams in a steamer basket and add to pot. Cover and cook 6–8 minutes or until clams open. Serve with lemon wedges. Discard any clams that remain closed after cooking.
Amount per ¼ recipe serving: Calories 150, Total Fat 4g, Sat Fat 2g, Trans Fat 0g, Chol 40mg, Sodium 1030mg, Total Carb 5g, Fiber 0g, Sugars 0g, Protein 13g, Calc 6%, Vitamin A 8%, Vitamin C 20%, Iron 8%