Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
One-Pot Spicy Clams
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- Level: Easy
- Total: 30 min
- Active: 25 min
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 558
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 70 g
- Cholesterol
- 136 mg
- Sodium
- 3033 mg
Steam fresh clams in a tomato-and-wine broth with spicy serrano chile.
- Level: Easy
- Total: 30 min
- Active: 25 min
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 558
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 70 g
- Cholesterol
- 136 mg
- Sodium
- 3033 mg
Ingredients
Directions
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until the onion is softened, 3 to 4 minutes. Add the tomatoes and serrano and continue to cook until the pot is almost dry and the sauce is thick, about 3 minutes more. Add the wine, increase the heat to high and bring the mixture to a boil.
- Add the clams; cover and cook, shaking the pot occasionally, until the clams open, 7 to 9 minutes. Adjust the seasoning of the broth with a pinch of salt. Serve the clams and broth in shallow bowls with crusty bread.
