Roasted Clams With Zesty Fresh Tomatoes
|Littleneck clams in shell||1 Pound, scrubbed|
|Extra virgin olive oil||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Plum tomato||1 , chopped|
|Chopped scallions||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley||2 Tablespoon|
|Black pepper||To Taste|
Place the clams on a flat baking dish and roast at 450° for 10 minutes, or until they have opened.
Discard any clams that have not opened.
While the clams are roasting, in a medium bowl whisk together the oil and lemon juice.
Stir in the tomatoes, scallions and parsley; add salt and pepper to taste.
Serving size: Complete recipe
Calories 511 Calories from Fat 183
% Daily Value*
Total Fat 20 g30.5%
Saturated Fat 1.5 g7.7%
Trans Fat 0 g
Cholesterol 154.2 mg51.4%
Sodium 668.1 mg27.8%
Total Carbohydrates 20 g6.7%
Dietary Fiber 2.6 g10.4%
Sugars 1.2 g
Protein 60 g119.8%
Vitamin A 90.2% Vitamin C 193.6%
Calcium 27.4% Iron 368.2%
*Based on a 2000 Calorie diet