- Prep time 15 minutes
- Total time 35 minutes
- Portion size 4 servings
Ingredients
Method
In large deep skillet, melt butter over medium heat until frothy; cook onion, tomatoes and garlic for 1 minute. Add capers, celery and thyme; cook for 1 minute. Add broth and wine; bring to boil.
Reduce heat; simmer for 2 minutes. Season with salt and pepper.
Preheat oven to 400°F. Scrub clams, discarding any with cracked shells or that do not close when tapped. Place clams on baking sheet; drizzle with wine mixture. Cover baking sheet with foil; bake until clams open, 15 to 20 minutes. Discard any clams that do not open. Divide clams among serving plates; drizzle cooking juices over top.
Serve our delicious Focaccia with Sun-Dried Tomato Butter on the side.
Nutritional facts PER SERVING: about
- Iron 2 mg
- Fibre 3 g
- Sodium 1,000 mg
- Sugars 4 g
- Protein 14 g
- Calories 220
- Total fat 13 g
- Cholesterol 30 mg
- Saturated fat 8 g
- Total carbohydrate 12 g
