Sautéed Clams Parmesan

Serve this speedy entrée over angel hair pasta to soak up the flavorful broth.

Yield: 3 servings (serving size: 20 clams, 1/2 cup broth, and about 1/2 teaspoon oil)

Ingredients

• 4  pounds  littleneck clams
• 1/4  cup  fresh lemon juice
• 1/2  teaspoon  black pepper
• 1/2  cup  (2 ounces) preshredded fresh Parmesan cheese
• 2  tablespoons  dry breadcrumbs
• 2  tablespoons  chopped fresh basil
• 2  tablespoons  chopped fresh oregano
• 2  tablespoons  chopped fresh parsley
• 2  teaspoons  olive oil

Preparation

Combine clams, lemon juice, and pepper in a large nonstick skillet. Cover and cook over medium heat 8 minutes or until shells open. Discard any unopened shells.

While clams cook, combine cheese and next 4 ingredients (through parsley) in a small bowl; set aside.

Transfer clam mixture to a large bowl. Sprinkle with cheese mixture, and drizzle with oil.

Nutritional Information

Calories:

414 (20% from fat)

Fat:

9.4g (sat 3.8g,mono 4g,poly 0.8g)

Protein:

19.5g

Carbohydrate:

8.8g

Fiber:

0.5g

Cholesterol:

44mg

Iron:

13.3mg

Sodium:

406mg

Calcium:

308mg