Photo: recipeland.com

Clams In Vegetable Broth

To the delight of clam lovers on the East Coast and Pacific Northwest, clams are available year round. OK, let's make some clams.

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20 minutes Prep: 10 minutes Cook: 10 minutes

0 calories per serving view nutrition facts

happyzhangbo

4 servings suggest servings

Ingredients

24	x	littleneck clams
1	pint	vegetable stock
1	bunch	scallions, spring or green onions	chopped
1	x	parsley leaves	chopped
1	x	salt	to taste
1	x	black pepper	to taste

Directions

Place the clams, stock, scallions, salt and pepper in a stockpot. Cover and cook on medium heat until the clams open.

Sprinkle with the chopped parsley and serve.

A variation of this recipe is sautéing the scallions with some garlic in olive oil first, and then adding the stock and clams. You can also add hot pepper if you like.

You will be left with an ample amount of juice so make sure you have some bread for dipping.

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Nutrition Facts

Serving Size 0g

Amount per Serving

Calories 0 0% of calories from fat

	% Daily Value*
Total Fat 0.0g	0%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 0mg	0%
Total Carbohydrate 0.0g	0%
Dietary Fiber 0.0g	0%
Sugars 0.0g
Protein 0.0g	0%