Clams are an excellent source of iron.
Makes 4 servings
|2||pounds littleneck clams|
|2||teaspoons olive oil|
|2||tablespoons finely chopped onion|
|2||tablespoons chopped garlic|
|1/2||cup dry white wine|
|1/4||cup chopped red bell pepper|
|2||tablespoons lemon juice|
|1||tablespoon chopped fresh parsley|
- Discard any clams that remain open when tapped with fingers. To clean clams, scrub with stiff brush under cold running water. Soak clams 20 minutes in mixture of 1/2 cup salt to 1 gallon water. Drain water; repeat 2 more times.
- Heat oil in large saucepan over medium-high heat until hot. Add onion and garlic; cook and stir about 3 minutes or until garlic is tender but not brown. Add clams, wine, bell pepper and lemon juice. Cover; simmer 3 to 10 minutes or until clams open. Transfer clams as they open to large bowl; cover. Discard any clams that do not open. Increase heat to high. Add parsley; boil until liquid reduces to 1/4 to 1/3 cup. Pour over clams; serve immediately. Garnish with fresh parsley sprigs, if desired.
|Saturated Fat||<1 g|
|Total Fat||3 g|
|Calories from Fat||25 %|
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