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Prep Time: 20 minutes.
Servings: 4
2 cups parboiled rice
3 tablespoons Italian Classics Extra Virgin Olive Oil
2 tablespoons garlic, minced
2 dozen Littleneck clams, rinsed
1 bunch green onions, chopped (white part only)
1/2 cup fresh parsley
1/2 cup vermouth cooking wine
1 can 6 1/2 ounces, minced clams, drained
Directions:
Prepare rice according to package directions.
In the meantime, heat oil in a large skillet over Medium-High heat until "shimmering." Add clams and sauté approximately 5 minutes. Add green onions, garlic and parsley and sauté 1 to 2 minutes more. Continue cooking and stirring until clams open. When clams have opened, remove them from skillet. Turn heat to High; add vermouth and minced clams to pan. Sauté until heated through, approximately 1 to 2 minutes. To serve make a bed of rice on each plate; place clams on rice and pour sauce over top.
Calories 328
% Daily Value*
Total Fat 12g 18%
Sat. Fat 2g 10%
Cholesterol 34mg 11%
Sodium 118mg 5%
Carbohydrates 31g 10%
Diet. Fiber 1g 4%
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