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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

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Gently scoop clams and broth into a serving dish.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.