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.
Yield
4 servingsPrep
10 minCook
10 minReady
20 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | x |
littleneck clams
|
* |
| 473 | ml |
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.
