Ingredients35 m servings 89 cals
- Heat oil in a pot large enough to hold your clams, over medium heat. Add the onions, green pepper, celery and garlic; and cook, stirring until tender, about 5 minutes.
- Stir in the can of tomatoes with green chilies, wine and clams. Turn the heat up to medium-high, cover the pot, and cook for 5 to 8 minutes, or just until all of the clams have opened. Remove from heat immediately.
Per Serving: 89 calories; 3.8 g fat; 6.2 g carbohydrates; 5.4 g protein; 12 mg cholesterol; 316 mg sodium. Full nutrition
ReviewsRead all reviews 11
This was amazing! I cooked this up for my husband and I, using fresh Little-necks from the seafood counter and we loved it! Great combination of flavors! Since we dont keep wine in the house, I...
I thought this was excellent! I would just suggest more clams and cook them longer.
Amazing! I added 1/2 pound of bay scallops to it as well and it turned out great!
I made this last night and it was absolutely amazing! I only did 1 1/2 lbs of clams and added shrimp & scallops and it was so delicious! Great blend of flavors! I agree with a little more time f...
I *love* this recipe. It's definitely a keeper. I ended up making this with broccoli instead of celery, and with shelled clams; and it was phenomenal. My husband suggested we try it again with w...
this ROCKED our socks off! I specifically picked this recipe to showcase the local manila clams we had access to by our campsite in Dosewallips Washington. We added about 50 more clams than the ...
Very tasty, though I had to use canned clams. I can only imagine how divine this would be with fresh. I knocked one star off because I needed to add a couple of dashes of creole seasoning - th...
Very tasty yet healthy recipe. I would like to try it with mussels as well.