| Total sodium per serving: 329mg |
Total calories per serving: 446 |
Servings: 4 |
Ingredients
- 1 1/2 tbsp extra virgin olive oil
- 1/2 cup onion, diced
- 3 cloves garlic, minced
- 1 can (290g) whole baby clams
- 1/4 cup unsalted butter
- 2 tbsp dry white wine or chicken broth, no salt added
- 2 tbsp fresh lemon juice
- Freshly ground black pepper
- 8 oz pasta (linguini, spaghetti, fettucini), cooked
- Parsley for garnish (optional)
- Parmesan cheese for topping (optional)
Directions:
1. Sauté the onion and garlic in the oil in a large skillet, until translucent.
2. Drain clams into a bowl, saving the juice.
3. Add clams, the reserved clam juice, butter, pepper, lemon juice and wine to the pan and simmer 20 minutes or until reduced somewhat.
4. Add more wine (or no salt broth) if it thickens too much. Wine does add more calories.
5. Mix with hot pasta, and divide onto to four plates,
6. Garnish with chopped parsley, if desired. (not added into values)
7. Sprinkle a bit of Parmesan cheese over the top, if desired. (not added into values)
Makes 4 servings, each serving has 446 calories, 329mg sodium and 47.8g carbohydrates with the ingredients I used.
Origin of original recipe is unknown, rewritten and adapted for low sodium.
