Garlic Clams

Garlic Clams

Garlic Clams

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


  1. 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.
  2. 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.

Nutritional Information

Calories 107
Calories from Fat 25 %
Total Fat 3 g
Saturated Fat <1 g
Cholesterol 25 mg
Carbohydrate 5 g
Fiber <1 g
Protein 10 g
Sodium 44 mg

Dietary Exchange

Vegetable 1
Meat 1
Fat 1/2

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