In an effort to copy the steamed clams at Tomato Street Restaurant in Spokane I came up with this. The broth is slightly thickened so that it clings to the clams and or muscles.
Source: Copycat recipe
Sautee first 4 ingredients until translucent 2-4 minutes. Deglaze with the wine and stock. Add the clams/muscles cover and steam until just open. While cooking thoroughly mix the next 8 ingredients in a small bowl. When clams open pour the steaming liquid into a saucepan, adding the cornstarch mixture and heat until thickened. Sprinkle the clams with the tomatoes and parsley, then pour the thickened sauce over the top. Toss to coat and pour into a large serving bowl. Serve with toasted crostini's.
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Serving Size: 1 Serving (592g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 139 | ||
Calories from Fat: 109 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.1g | 16 % | |
Saturated Fat 7.4g | 37 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 31.1mg | 10 % | |
Sodium 870.9mg | 30 % | |
Potassium 333.5mg | 9 % | |
Total Carbohydrate 3.2g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 2.4g | ||
Protein 3g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 139
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