Serve this speedy entrée over angel hair pasta to soak up the flavorful broth.
INGREDIENTS
4 pounds littleneck clams
1/4 cup fresh lemon juice
1/2 teaspoon black pepper
1/2 cup (2 ounces) preshredded fresh Parmesan cheese
2 tablespoons dry breadcrumbs
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh parsley
2 teaspoons olive oil
DIRECTIONS
Combine clams, lemon juice, and pepper in a large nonstick skillet. Cover and cook over medium heat 8 minutes or until shells open. Discard any unopened shells.
Yield: 3 servings (serving size: 20 clams, 1/2 cup broth, and about 1/2 teaspoon oil)
NUTRITION PER SERVING
CALORIES 414(20% from fat); FAT 9.4g (sat 3.8g,mono 4g,poly 0.8g); PROTEIN 19.5g; CHOLESTEROL 44mg; CALCIUM 308mg; SODIUM 406mg; FIBER 0.5g; IRON 13.3mg; CARBOHYDRATE 8.8g
Alison Lewis
Cooking Light, MARCH 2006
While clams cook, combine cheese and next 4 ingredients (through parsley) in a small bowl; set aside.
Transfer clam mixture to a large bowl. Sprinkle with cheese mixture, and drizzle with oil.
