Almejas con Tomates (Clams with Cherry Tomatoes)

Appearing in a variety of guises and dishes, clams are popular in the Basque region. The locals enjoy them simply steamed, in fish stew, and prepared in many other ways, as well.

Yield: 4 servings (serving size: about 7 clams, 5 tomatoes, 3 lemon wedges, 2 1/2 tablespoons broth, and 2 bread slices)

Ingredients

• 2  tablespoons  olive oil
• 1  pint cherry tomatoes
• 1/4  cup  dry white wine
• 2  pounds  littleneck clams, scrubbed
• 2  garlic cloves, minced
• 1  large lemon, sliced into 12 wedges
• 1/2  cup  chopped fresh parsley
• 8  (1-ounce) slices diagonally cut French bread (about 1 inch thick)

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add tomatoes; sauté 6 minutes or until lightly browned. Add wine, clams, garlic, and lemon, stirring to coat; cover, reduce heat, and cook 8 minutes or until shells open. Discard any unopened shells. Sprinkle with parsley. Serve clam mixture with French bread.

Nutritional Information

Calories:

303 (28% from fat)

Fat:

9.5g (sat 1.4g,mono 5.8g,poly 1.3g)

Protein:

15g

Carbohydrate:

39g

Fiber:

4.1g

Cholesterol:

23mg

Iron:

11.9mg

Sodium:

395mg

Calcium:

104mg