Scrod with Clams Livornese

By Barbara Kafka

Published January 7, 1992

Total Time
17 minutes
Rating
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Ingredients

Yield:4 servings

  • 1 ½ pounds scrod fillet, ½-inch thick

  • ¼ cup olive oil

  • 3 tablespoons white wine

  • kosher salt to taste

  • Freshly ground black pepper

  • 16 littleneck clams, well scrubbed

  • 4 cloves garlic, smashed and peeled

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

4 grams carbs; 91 milligrams cholesterol; 324 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 596 milligrams sodium; 39 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place fish in the center of an oval dish 14 by 9 by 2 inches. Sprinkle with the oil, wine, salt and pepper. Arrange clams, hinge side down, around side of dish. Place garlic between clams.

  2. Step 2

    Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 12 minutes. Prick plastic to release steam.

  3. Step 3

    Remove from oven and uncover. Serve hot.

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