Clams in Tomato-Basil Broth

Cooking tomato in oil renders lycopene more easily absorbed by the body. Serve this entrée with whole wheat French bread and a salad.

Yield: 4 servings (serving size: 2 cups)

Ingredients

• 4  garlic cloves, minced
• 1  tablespoon  olive oil
• 1  cup  finely chopped onion (1 small)
• 3  cups  coarsely chopped tomato (2 large)
• 1/2  cup  white wine
• 1/2  cup  clam juice
• 1/4  teaspoon  crushed red pepper
• 4  dozen littleneck clams (about 2 1/4 pounds)
• 1/4  cup  chopped fresh basil

Preparation

1. Prepare garlic; let stand 10 minutes.

2. Heat olive oil in a large Dutch oven over medium heat. Add onion to pan, and cook 3 minutes or until tender, stirring occasionally. Add garlic to pan, and cook 1 minute, stirring constantly.

3. Add tomato, wine, juice, and pepper to pan; bring to a boil. Add clams; cover and cook 8 minutes or until clams open. Discard any unopened shells. Stir in basil.

Nutritional Information

Calories:

141 (30% from fat)

Fat:

4.7g (sat 0.6g,mono 2.6g,poly 0.8g)

Protein:

15.2g

Carbohydrate:

9.6g

Fiber:

1.6g

Cholesterol:

38mg

Iron:

16mg

Sodium:

132mg

Calcium:

79mg