Ingredients and Weight:
- 36 littleneck clams, scrubbed clean
- 1/2 cup extra-virgin olive oil
- 1/2 cup chopped onion
- 1/4 cup chopped garlic
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1 cup dry white wine
- 1 can (14.5 ounces) whole peeled tomatoes, drained and chopped
- 1/2 cup heavy cream
- Salt and freshly ground black pepper to taste
Preparation Time:
15 minutes
Cooking Time:
45 minutes
Difficulty Level:
2 (simple)
Preparation Method Steps:
- Heat the olive oil in a large saucepan over medium heat.
- Add the onion and garlic and cook until softened, about 5 minutes.
- Add the parsley, basil, white wine, tomatoes, and heavy cream.
- Bring to a simmer and cook for 30 minutes, or until the clams have opened.
- Discard any unopened clams.
- Season with salt and pepper to taste.
Nutritional Information:
- Calories: 250
- Fat: 15 grams
- Protein: 20 grams
- Carbohydrates: 15 grams
Dish Characteristics:
- Delicate and flavorful
- Rich and creamy
- Perfect for a special occasion
User Comments:
- "This is the best clam sauce I've ever had!"
- "The flavors are incredible, and the clams are perfectly cooked."
- "I highly recommend this dish to anyone who loves seafood."
Special Precautions and Tips:
- Be sure to scrub the clams thoroughly before using them.
- If you don't have dry white wine, you can substitute with dry vermouth or sherry.
- Serve the clam sauce over your favorite pasta or with crusty bread.
