Warm Clam Salad With Fresh Herbs And Tomatoes
Published August 10, 1999
- Total Time
- 25 minutes
- Rating
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Ingredients
1 red tomato
1 orange or yellow tomato
24 littleneck clams, well scrubbed
1 shallot, peeled and chopped
2 cloves garlic, peeled and chopped
¼ cup white wine
Sprig of parsley
2 tablespoons lemon juice
¼ cup extra virgin olive oil
¼ cup mixed green and purple basil leaves
¼ cup parsley leaves
Salt and freshly ground black pepper
Nutritional analysis per serving (4 servings)
11 grams carbs; 26 milligrams cholesterol; 238 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 2 grams fiber; 542 milligrams sodium; 14 grams protein; 2 grams sugar
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
- Step 1
Bring a medium saucepan half-full of water to a boil. Immerse tomatoes 10 seconds; then remove and rinse with cold water. Peel and seed tomatoes. Dice them and set aside.
- Step 2
In a large saucepan, combine clams, shallot, garlic, wine and parsley sprig. Cover, place over high heat and bring to a boil. Reduce heat to medium, and cook until all the shells open, 8 to 10 minutes. Check the pan occasionally, and transfer open clams to a bowl to prevent overcooking. When all clams have opened, set them aside in the bowl.
- Step 3
Strain broth in saucepan; there should be about ½ cup. Transfer to a blender, and add lemon juice. With machine running, slowly add olive oil. Return mixture to a large saucepan over medium heat. When broth is simmering, add clams in their shells, and tomatoes. When clams are heated, in 5 to 10 seconds, remove from heat and add basil and parsley. Season with salt and pepper to taste. Toss to mix well. Serve immediately.
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