Clams with Tomato and Basil
Dive into coastal-inspired dining with this vibrant recipe for Clams with Tomato and Basil, a luscious medley of briny seafood and savory Mediterranean flavors. Fresh clams simmer gently in a fragrant broth of garlic, crushed red pepper, and dry white wine, enriched with juicy diced tomatoes and brightened with a burst of fresh basil. This quick and easy dish, ready in just 35 minutes, delivers restaurant-quality results right in your kitchen. Serve these tender clams in shallow bowls, accompanied by the rich, herb-infused broth, crusty bread for dipping, and a squeeze of fresh lemon for the perfect finishing touch. This recipe is ideal for seafood lovers seeking a weeknight treat or an impressive yet simple dinner-party centerpiece.
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Recipe Information
Ingredients
- 2 pounds fresh clams
- 2 tablespoons extra virgin olive oil
- 4 unit garlic cloves, minced
- 0.5 teaspoons crushed red pepper flakes
- 1 cup dry white wine
- 1 14-ounce can canned diced tomatoes (with juices)
- 0.5 cup fresh basil leaves, chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 4 unit lemon wedges (for serving)
- 1 loaf crusty bread (optional)
Instructions
Start by cleaning your clams. Scrub the shells under cold running water and discard any that are cracked or do not close when tapped.
Heat the olive oil in a large, deep skillet or pot over medium heat.
Add the minced garlic and crushed red pepper flakes to the hot oil, stirring constantly, for about 1-2 minutes, or until fragrant.
Pour in the white wine and let it simmer for 2-3 minutes, allowing the alcohol to cook off.
Stir in the diced tomatoes along with their juices, and season with salt and black pepper. Let the mixture simmer for 5 minutes to develop flavor.
Add the clams to the pot, cover with a lid, and cook for 7-10 minutes, shaking the pot occasionally, until all the clams have opened. Discard any clams that do not open.
Remove the pot from heat and stir in the chopped basil.
Serve the clams in shallow bowls with plenty of the tomato and basil broth. Garnish with lemon wedges on the side and serve with crusty bread for dipping, if desired.
Nutrition Facts
Calories |
612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.1 g | 17% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 1108 mg | 48% | |
| Total Carbohydrate | 76.2 g | 28% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 10.1 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 326 mg | 25% | |
| Iron | 41.1 mg | 228% | |
| Potassium | 1474 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
