Pesto-Tomato Clams
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 cup dry white wine
- 1/2 teaspoon dried crushed red pepper
- 3 garlic cloves, minced
- Carbohydrate 43 g(14%)
- Cholesterol 276 mg(92%)
- Fat 26 g(40%)
- Fiber 2 g(9%)
- Protein 137 g(274%)
- Saturated Fat 4 g(20%)
- Sodium 5993 mg(250%)
- Calories 1027
Preparation Bring wine, garlic, and crushed red pepper to boil in heavy extra-large pot. Add clams. Cover and cook until clams open, about 9 minutes. Using slotted spoon or tongs, transfer clams to 4 large bowls (discard any clams that do not open). Stir tomatoes and pesto into pot and bring to simmer. Ladle pesto broth over clams and serve.
Preparation Bring wine, garlic, and crushed red pepper to boil in heavy extra-large pot. Add clams. Cover and cook until clams open, about 9 minutes. Using slotted spoon or tongs, transfer clams to 4 large bowls (discard any clams that do not open). Stir tomatoes and pesto into pot and bring to simmer. Ladle pesto broth over clams and serve.
