Spicy Clams in White Wine
When buying clams, inspect each one to see that the shells are tightly closed. Serve the clams in bowls with warm crusty bread for sopping up the sauce. For a main course, remove the clams from their shells and toss with a bowl of spaghetti or linguine.
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 3 shallots, finely chopped
  • 3/4 cup dry white wine
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 24 littleneck clams
  • 2 tablespoons chopped fresh parsley

1. In a large skillet, heat oil over medium heat. Add garlic and shallots and cook 2 minutes stirring frequently, until the shallots are tender. Add wine, oregano, red pepper flakes, and salt. Bring to a boil and cook for 1 minute.

2. Add clams to the skillet, cover, and cook 4 minutes just until the clams open up. With a slotted spoon, transfer the clams to 4 shallow soup bowls, discarding any clams that have not opened. Stir the parsley into the skillet and spoon the sauce over the clams.

Nutritional Information
Per serving: 116 calories, 4g total fat, 0.5g saturated fat, 2.5g monounsaturated fat, 0.5g polyunsaturated fat, 0.4g dietary fiber, 8g protein, 5g carbohydrate, 18mg cholesterol, 36mg sodium.
Good source of: iron, manganese, selenium, vitamin B12.

Date Published: 09/19/2005 > Printer-friendly Version

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