This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is NOT safe for those who are sensitive to gluten.
"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."
-Lewis Grizzard, Georgian humorist
A simple quick meal that is perfect on a cold winter night or a hot summer day. If you donít like spicy food, this recipe is equally good without the cayenne pepper.
Fresh clams can be gritty; soak them in water with cornmeal to help purge any grit inside the shell. Make sure that you add some salt to the water (clams are, after all, saltwater animals). Use about 1/3 of a cup of salt in a gallon of cool water. You don't need much cornmeal Ė two tablespoons or so. The clams will feed on the cornmeal and expel the grit and such that are inside the shells.
Servings = 2 | Serving size =12 clams
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4.
Not good as leftovers.
|1 tsp||unsalted butter|
|1/4 cup||shallots (minced)|
|1 medium||carrot (small dice)|
|1 small||rib celery (small dice)|
|1/2 cup||white wine|
|2 Tbsp||tomato paste|
|1/8 tsp||cayenne pepper|
|1/4 cup||corn kernels|
|1||slice prosciutto (cut into small dice)|
|1/2 medium||tomato (seeded and diced)|
|2 Tbsp||flat leaf parsley|
|2||1 ounce slices French, sourdough or gluten-free 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.
Serving size = 12 clams, 2 ounces pasta
Servings = 2
Amount Per Serving
|Calories 488||Calories from Fat 50|
|% Daily Value|
|Total Fat 6g||9%|
|Saturated Fat 2g||10%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 71g||24%|
|Dietary Fiber 5g||18%|
|Vitamin A 136%||Vitamin C 55%|
|Calcium 12%||Iron 108%|
|Vitamin K 74 mcg||Potassium 1035 mg|
|Magnesium 71 mg|