2 lbs fresh clams, rinsed and scrubbed with a brush
1/4 cup white wine
1 1/2 Tbs fresh lemon juice
1 1/2 cups clam juice
1/4 tsp black pepper
2 tsp cornstarch
2 Tbs chopped fresh parsley
1 tsp olive oil
1 Tbs minced fresh garlic
2 lbs fresh clams, rinsed and scrubbed with a brush
1/4 cup white wine
1 1/2 Tbs fresh lemon juice
1 1/2 cups clam juice
1/4 tsp black pepper
2 tsp cornstarch
2 Tbs chopped fresh parsley
Directions
In a large sauté pan, combine olive oil and garlic. Sauté for
about 30 seconds over medium heat. Add clams and continue to sauté. Add white wine and
cook until most of wine has evaporated. Add lemon juice, clam juice and black pepper. Simmer
until clams open, about 5 minutes. Remove clams. (Discard any that do not open.)
In a small bowl or cup, combine cornstarch with 2 teaspoons water and
mix to form a thin paste. Add to sauce and cook until thickened. Add fresh parsley.
Divide clams into 4 portions. Serve clams over 1 cup cooked pasta with
1/2 cup sauce.
* Percent Daily Values are based on a 2,000 calorie
diet.
Nutrition facts are calculated by a food expert using
nutritional values provided by the USDA for common products used as recipe ingredients. Actual
nutritional values may differ depending on the amounts or products used and can be affected by
cooking methods.
The information presented in the Food Guide is for informational purposes
only and was created by a team of US–registered dietitians and food experts. Consult
your doctor, practitioner, and/or pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.
Information expires June 2009.
