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Prep Time: 0 min
Cook Time: 0 min

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Ingredients

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4 (1/2-inch- thick) slices diagonally cut french bread baguette
1 1/2 cups dry white wine
1/2 cup fat-free , lower-sodium chicken broth
1/4 tsp freshly ground black pepper
1 (14.5-oz) can diced tomatoes, undrained
1 tsp olive oil
1/2 cup prechopped onion
1 tsp chopped fresh oregano
1 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
48 littleneck clams in shells , scrubbed (about 3 lb)
1 tbsp chopped fresh parsley

Directions

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1 Preheat broiler.
2 Arrange the baguette slices on a baking sheet. Broil 5 inches from heat 2 minutes or until toasted.
3 Combine white wine and next 3 ingredients (through tomatoes) in a microwave-safe bowl. Microwave at HIGH 1 minute. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 3 ingredients (through thyme); sauté 2 minutes. Add wine mixture to pan; bring to a boil. Stir in clams; cover and cook 5 minutes or until clams open. Discard any unopened shells. Top with parsley, and serve with toasted baguette.
4 Sustainable Choice: Because they help filter the water in which they live, clams and other bivalves are a good sustainable choice.

Directions

View All Steps

1. Preheat broiler.

2. Arrange the baguette slices on a baking sheet. Broil 5 inches from heat 2 minutes or until toasted.

3. Combine white wine and next 3 ingredients (through tomatoes) in a microwave-safe bowl. Microwave at HIGH 1 minute. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 3 ingredients (through thyme); sauté 2 minutes. Add wine mixture to pan; bring to a boil. Stir in clams; cover and cook 5 minutes or until clams open. Discard any unopened shells. Top with parsley, and serve with toasted baguette.

4. Sustainable Choice: Because they help filter the water in which they live, clams and other bivalves are a good sustainable choice.

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