= 30 What's this?

Steamed Clams with Spicy Tomato Corn Broth and Fettuccine

Servings = 2 | Serving size =12 clams

This recipe can be multiplied by 2, 3, 4.

Not good as leftovers.

2 Tbsp	flat leaf parsley
1	slice prosciutto
1/4 cups	corn kernels
1/8 tsp	salt
24	littleneck clams
1/8 tsp	cayenne pepper
2 Tbsp	tomato paste
1/2 cups	water
1/2 cups	white wine
1 small	rib celery
1 small	carrot
1/4 cups	shallots
1 tsp	unsalted butter
2 ounces	fettuccine
3 quarts	water
1/2 medium	tomato
2	1 ounce slices French or sourdough bread

Place the water in a stock-pot over high heat. When it is boiling add the fettuccine and cook, stirring occasionally, until almost done. There should be a slight firmness to the pasta.

Drain, rinse, and set aside. Divide between two large soup bowls.

Heat the butter in a medium stock-pot over medium-low heat. Add the shallots, carrots and celery. Cook for about 2 minutes until slightly soft. Add the white wine, water, tomato paste, salt and cayenne pepper.

Increase the heat to high and, as the water begins to boil, stir to blend the tomato paste into the broth.

Add the clams, corn and proscuitto. Cover and cook, stirring once or twice, until all of the clams have opened.

Using tongs place 1/2 of the opened clams in each bowl on top of the pasta. Pour the broth over the clams and pasta. Top with the tomato and parsley.

Serve with the sourdough bread.

Nutrition Facts

Serving size: 12 clams, 2 ounces pasta | Servings 2

Calories 488 | Calories from Fat 50

Amount Per Serving (% Daily Value)

Total Fat 6g (9%) | Saturated Fat 2g (10%)

Monounsaturated Fat 1g | Trans Fat 0g

Cholesterol 50 mg (17 %) | Sodium 760 mg (32 %)

Total Carbohydrates 71g (24%) | Sugars 7g

Dietary Fiber 5g (18%) | Protein 27g

Vitamin A 136% | Vitamin C 55 % | Calcium 12% | Iron 108%

Vitamin K 74 mcg  | Potassium  1035 mg | Magnesium  71 mg