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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

 

"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."
-Lewis Grizzard, Georgian humorist

The refrigerator light goes on...

A simple quick meal that is perfect on a cold winter night or a hot summer day. If you donít like spicy food, this recipe is equally good without the cayenne pepper.

Give Up the Grit

Fresh clams can be gritty; soak them in water with cornmeal to help purge any grit inside the shell. Make sure that you add some salt to the water (clams are, after all, saltwater animals). Use about 1/3 of a cup of salt in a gallon of cool water. You don't need much cornmeal Ė two tablespoons or so. The clams will feed on the cornmeal and expel the grit and such that are inside the shells.


 

Steamed Clams with Spicy Tomato Corn Broth



Servings = 2 | Serving size =12 clams

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4.

Not good as leftovers.

3 quarts water
4 ounces fettuccine
1 tsp unsalted butter
1/4 cup shallots (minced)
1 medium carrot (small dice)
1 small rib celery (small dice)
1/2 cup white wine
1/2 cup water
2 Tbsp tomato paste
1/8 tsp salt
1/8 tsp cayenne pepper
24 littleneck clams
1/4 cup corn kernels
1 slice prosciutto (cut into small dice)
1/2 medium tomato (seeded and diced)
2 Tbsp flat leaf parsley
2 1 ounce slices French, sourdough or gluten-free bread

Place the water in a stock-pot over high heat. When it is boiling add the fettuccine and cook, stirring occasionally, until almost done. There should be a slight firmness to the pasta.

Drain, rinse, and set aside. Divide between two large soup bowls.

Heat the butter in a medium stock-pot over medium-low heat. Add the shallots, carrots and celery. Cook for about 2 minutes until slightly soft. Add the white wine, water, tomato paste, salt and cayenne pepper.

Increase the heat to high and, as the water begins to boil, stir to blend the tomato paste into the broth.

Add the clams, corn and proscuitto. Cover and cook, stirring once or twice, until all of the clams have opened.

Using tongs place 1/2 of the opened clams in each bowl on top of the pasta. Pour the broth over the clams and pasta. Top with the tomato and parsley.

Serve with the sourdough bread.

Nutrition Facts

Serving size = 12 clams, 2 ounces pasta

Servings = 2

.

Amount Per Serving

Calories 488 Calories from Fat 50
  % Daily Value
Total Fat 6g 9%
    Saturated Fat 2g 10%
    Monounsaturated Fat 1g  
    Trans Fat 0g  
Cholesterol 50mg 17%
Sodium 760mg 32%
Total Carbohydrates 71g 24%
    Dietary Fiber 5g 18%
    Sugars 7g  
Protein 27g  
Vitamin A 136% Vitamin C 55%
Calcium 12% Iron 108%
Vitamin K 74 mcg Potassium 1035 mg
Magnesium 71 mg