Ingredients and Weight:
- Little Neck Clams: 4 pounds, scrubbed and rinsed
- Olive oil: 1/2 cup
- Garlic cloves: 8 cloves, minced
- Shallot: 1/2 cup, finely chopped
- Dry white wine: 1 cup
- Chicken broth: 1 cup
- Crushed tomatoes (28 ounces): 1 can
- Italian seasoning: 1 tablespoon
- Salt and black pepper: To taste
- Fresh parsley: 1/4 cup, chopped
- Parmesan cheese (optional): For serving
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Heat olive oil in a large pot over medium heat.
- Add garlic and shallot and cook until softened about 2 minutes.
- Pour in white wine and let it reduce by half.
- Add chicken broth, crushed tomatoes, Italian seasoning, salt, and black pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
- Add clams and cook until the shells open, about 5-7 minutes.
- Remove the clams from the shells and return the meat to the pot.
- Stir in parsley and serve immediately.
Nutritional Information:
- Calories: 250 per serving
- Fat: 10 grams
- Carbohydrates: 25 grams
- Protein: 20 grams
Dish Characteristics:
- Rich, flavorful sauce with a hint of sweetness from the wine.
- Tender clams that are cooked perfectly.
- Aromatic and satisfying dish that is sure to impress guests.
User Comments:
- "This dish was absolutely delicious! The clams were cooked to perfection and the sauce was flavorful and balanced."
- "I loved the combination of flavors in this recipe. The Italian seasoning and wine added a wonderful depth of taste."
- "This dish was easy to prepare and made for a perfect weeknight dinner. I would definitely recommend it to others."
Special Precautions and Tips:
- Discard any clams that do not open during cooking.
- If you do not have white wine, you can substitute with dry vermouth or chicken broth.
- Serve the clams immediately for the best taste.
