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Steamed clams with garlic.

Sussie Wyshak, San Francisco

1 teaspoon butter or margarine

2 medium-size (about 3/4 lb. total) onions, thinly sliced

1/4 to 1/2 cup chopped garlic

2 medium-size (about 3/4 lb. total) firm-ripe tomatoes, cored and chopped

1 teaspoon paprika

1 teaspoon dried thyme leaves

1 teaspoon pepper

1/8 teaspoon cayenne

1 cup dry white wine

3 dozen clams in shells, suitable for steaming, scrubbed

In a 5- to 6-quart pan, combine butter, onions, garlic, and 1/4 cup water. Stir often over medium heat until liquid evaporates and onions are limp, about 10 minutes. Add tomatoes, paprika, thyme, pepper, and cayenne to pan; stir. Cook, uncovered, 5 minutes. Add wine; bring to a boil.

Discard gaping clams that do not close when tapped. Add clams to pan, cover, and simmer until they pop open, 10 to 15 minutes. Ladle into wide bowls; discard clams that don't open. Makes 3 or 4 servings.

Per serving: 216 cal. (12 percent from fat); 20 g protein; 2.8 g fat (0.8 g sat.); 19 g carbo.; 100 mg sodium; 48 mg chol.
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No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1993 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Wyshak, Susie
Publication:Sunset
Article Type:Column
Date:Nov 1, 1993
Words:184
Previous Article:Ojai Waldorf salad.
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