CLAMS POMODORO
Yield: 4 servings
2 dozen clams
1 can (14-1/2 ounces) stewed tomatoes, chopped with juice reserved 1/4
cup dry white wine
2 tablespoons chopped fresh basil
1/4 teaspoon black pepper
Lemon wedges for garnish, optional
In a large soup pot, combine all the ingredients, including the reserved
stewed tomato juice.
Cover and bring to a boil over high heat; reduce the heat to low and
simmer for 6 to 8 mins, or until the clams open. Dont overcook. Discard
any clams that dont open.Remove to a serving bowl or individual bowls;
serve garnished with lemon wedges, if desired.
Nutritional Info Per Serving (1/2 dozen clams):
Cals: 146, Fat: 2 g, Chol: 50 mg, Sod: 347
mg, Carb: 11 g, Dietary Fiber: 1 g, Sugars: 7 g, Protein: 20 g Diabetic
Exchanges: 3 Very Lean Meat, 2 Vegetable
