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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (488g) Recipe makes 4 servings The following items or measurements are not included below: vegetable broth |
||
| Calories 434 | ||
| Calories from Fat 122 | (28%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.6g | 20% | |
| Saturated Fat 4.5g | 22% | |
| Monounsaturated Fat 4.3g | ||
| Polyunsaturated Fat 1.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 169mg | 56% | |
| Sodium 256mg | 10% | |
| Potassium 1474mg | 42% | |
| Total Carbohydrate 13.3g | 4% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 0.2g | ||
| Protein 58.4g | 116% | |
Ingredients
- 1 tablespoon extra virgin olive oil
- 4 cloves garlic, chopped
- 1/2 cup basil, chopped
- 1/4 cup white wine
- 1 cup vegetable broth
- 2 tablespoons unsalted butter
- 4 lbs fresh clams or mussels
- fresh ground black pepper, to taste
- fresh basil, enough to garnish
Directions
1
In a large stockpot, heat your oil very hot.2
Add the garlic and saute quickly for 1 minute.3
Add chopped basil, wine, broth, butter and bring to a boil.4
Then add clams or mussels, cover with a lid, and cook for 4 to 5 minutes.5
Remove lid, and stir well.6
Replace lid and continue cooking til open.7
With slotted spoon, remove clams/mussels and distribute them into 4 pasta bowls.8
Season broth with salt and pepper, and pour hot broth over clams/mussels.9
Garnish with fresh basil and serve warm.
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Featured Reviews for This Recipe
From: Rhonda Renae
On Feb 21, 2009
Made a few personal changes to this recipe because I had a couple more lbs of clams than the recipe called for. I added 3 more garlic cloves, (1) 15 oZcan of vegetalbe broth and 1 cup white wine. Get this part... we had left over mussels so I pulled out the mussels and put them in a container with the broth. The next day I added 1 cup of half and half and 1 more can of vegetalbe broth, let it simmer for a bit and it made the most amazing mussel stew!!!!
From: Mulligan
On Dec 5, 2007
I made this with clams last night. My husband raved about how it tasted just like the clams at our fav restaurant! We won't be eating out as much when we can make this at home!
From: barbie66
On Apr 26, 2006
This was my very first attempt at cooking live clams. I was petrified that I would go to all this work and none would open! But they all opened within about 8 minutes! Delicious, just like a restaurant. I did add some fresh parsley to this recipe, and sprinkled some asiago cheese over each bowl....Thanks so much for sharing! --Marla
From: Hey Jude
On Aug 18, 2004
We had quite a treat for dinner tonight with this recipe. I halved the recipe for just my husband and myself, used fish stock instead of vegetable, added a bit more butter and sprinkled the end result with fresh, finely grated, Parmesan cheese. It was delicious with fresh Italian bread and a salad. Good directions...my husband said they were the best he'd ever had (and he's been around for a while!) Thanks L4C for a lovely recipe that we'll be making again around here.
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