Clams in Tomato-Basil Broth |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Cooking tomato in oil renders lycopene more easily absorbed by the body. Serve this entrée with whole wheat French bread and a salad. Ingredients:
4 garlic cloves, minced |
1 tablespoon olive oil |
1 cup finely chopped onion (1 small) |
3 cups coarsely chopped tomato (2 large) |
1/2 cup white wine |
1/2 cup clam juice |
1/4 teaspoon crushed red pepper |
4 dozen littleneck clams (about 2 1/4 pounds) |
1/4 cup chopped fresh basil |
Directions:
1. Prepare garlic; let stand 10 minutes.
2. Heat olive oil in a large Dutch oven over medium heat. Add onion to pan, and cook 3 minutes or until tender, stirring occasionally. Add garlic to pan, and cook 1 minute, stirring constantly.
3. Add tomato, wine, juice, and pepper to pan; bring to a boil. Add clams; cover and cook 8 minutes or until clams open. Discard any unopened shells. Stir in basil.
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