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Clams In Wine

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  Clams in shells 60 (Fresh Or Frozen)
  Chicken broth 1 1⁄2 Cup (24 tbs)
  Dry white wine 1 1⁄2 Cup (24 tbs)
  Sliced green onion 1⁄2 Cup (8 tbs)
  Snipped parsley 1⁄3 Cup (5.33 tbs)
  Garlic 1 Clove (5 gm), minced
  Snipped mint/1 teaspoon dried mint, crushed 1 Tablespoon
  Dried basil 1 Teaspoon, crushed
  Dried oregano 1⁄2 Teaspoon, crushed
  Snipped parsley 2 Tablespoon

Thaw clams, if frozen.
Thoroughly wash clams in shells.
Cover clams with salted water (1/8 cup salt to 1 gallon cold water); let stand 15 minutes; rinse.
Repeat twice.
In large kettle or Dutch oven combine chicken broth, wine, green onion, 1/3 cup snipped parsley, garlic, mint, basil, and oregano.
Bring to boiling; add clams.
Reduce heat; cover and simmer for 10 to 15 minutes or till clams open.
Remove clams from liquid; discard any clams that do not open.
Strain and reserve the liquid.
Add 2 tablespoons snipped parsley to strained liquid.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1260 Calories from Fat 113

% Daily Value*

Total Fat 13 g19.4%

Saturated Fat 1.3 g6.5%

Trans Fat 0 g

Cholesterol 407.9 mg136%

Sodium 1626.2 mg67.8%

Total Carbohydrates 55 g18.3%

Dietary Fiber 7 g27.9%

Sugars 6.4 g

Protein 159 g317.5%

Vitamin A 193.4% Vitamin C 393.4%

Calcium 85.2% Iron 977.4%

*Based on a 2000 Calorie diet

Clams In Wine Recipe