Pan-Roasted Clams with Sun-Dried Tomatoes

Pan-Roasted Clams with Sun-Dried Tomatoes

Recipe Rating: 3.34219
Serves 4 as a main course, 6 as a starter

This easy clam dish packed with onions, garlic and tomatoes smells as heavenly as it tastes. Serve with crusty bread or over whole grain pasta to sop up all the wonderful juices.

  • 2 teaspoons extra-virgin olive oil
  • 1 large red onions, thinly sliced
  • 5 cloves garlic, thinly sliced
  • 1/8 teaspoon crushed red chile flakes
  • 1/8 teaspoon fine sea salt
  • 1/2 cup drained oil-packed sun-dried tomatoes, sliced
  • 1/2 cup dry white wine
  • 24 littleneck clams, scrubbed
  • 2 tablespoons chopped fresh parsley
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Heat oil in a large, deep cast-iron skillet or other large skillet over medium-high heat. Add onion and cook, stirring frequently, until soft and lightly browned, about 10 minutes. Stir in garlic, chile flakes and salt and cook for 1 minute more. Stir in tomatoes and wine and boil for 2 minutes. Add clams, cover and cook, shaking pan frequently, until clams open, 5 to 10 minutes. (Discard any clams that do not open.) Sprinkle with parsley and spoon into bowls.

Nutritional Info: 
Per Serving: 160 calories (30 from fat), 3.5g total fat, 0.5g saturated fat, 25mg cholesterol, 780mg sodium, 14g carbohydrates, (2 g dietary fiber, 6g sugar), 4g protein.
Special Diets: 

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