Clams in Tomato Sauce

30 minutes
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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  • 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


  • 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.

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