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    • Clams in Tomato Sauce

    Mark Sharron
    Easy
    30 minutes
    4
    Amount Per Serving: Calories 126; Fat 7.4g; Cholesterol 16mg; Carbs 5.9g; Sugars 1.5g; Fibre 0.7g; Protein 6.7g; Sodium 3.57g
    This is a great recipe. You can modify it to your taste, use red wine instead of white, and add lemon zest as a topping.
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    Ingredients

    • 2 pounds Littleneck clams
    • 3 tablespoons olive oil
    • 1/4 cup onion, finely chopped
    • 1 cup dry white wine
    • 1 pound cherry tomatoes, halved
    • 4 tablespoons fresh parsley, chopped
    • Salt and pepper to taste
    • Red pepper flakes to taste
    • 4 slices of toasted garlic bread, to serve

    Method

    • Simmer clams in a covered saucepan for 10 minutes.
    • In a saucepan, heat the olive oil over medium heat.
    • Add onion to the saucepan and sauté until translucent.
    • Add wine and tomato to the saucepan and cook for 3 minutes.
    • Add clams to tomato mixture, cover, and simmer for 10 minutes.
    • Add chopped parsley to tomato and clam mixture.
    • Gently scoop clams and broth into a serving dish.
    • Serving Suggestions: Serve in the pasta shell with garlic bread.

    Frozen Clams Products

    • Mahogany Clams 500gram

    • Clams in whole Shell 1kg

    • Clam Meat 1kg

    • Razor Clams 1kg

    • Clams in Half Shell 1kg

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