Herbed Clams in White Wine

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Makes: 12  servings Prep 10 mins Cook 10 mins


  • 2 tablespoons  olive oil
  • 1 tablespoon  minced garlic
  • 4 plum tomatoes, seeded and finely chopped
  • 1/2 cup  dry white wine
  • 1/2 cup  water
  • 2 tablespoons  fresh lemon juice
  • 2 tablespoons  chopped fresh oregano
  • 1/2 teaspoon  red pepper flakes
  • 1/2 teaspoon  freshly ground pepper
  • 48 little neck clams or quahogs, scrubbed
  • Crusty bread


1. Heat the oil in a pot over medium-high heat. Add the garlic and tomatoes and cook for 5 minutes. Carefully add the wine, water, lemon juice, oregano, pepper flakes, and pepper. Bring mixture to a simmer. Add the clams, then cover and cook for 5 to 15 minutes or until shells open. (Discard any unopened clams.) Arrange clams in bowls with broth and serve immediately with crusty bread. Makes 12 servings.

Nutrition Facts

  • Servings Per Recipe 12
  • cal.(kcal)60,
  • Fat, total(g)3,
  • chol.(mg)12,
  • carb.(g)2,
  • pro.(g)5,
  • sodium(mg)22,
  • Percent Daily Values are based on a 2,000 calorie diet
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