| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
French |
Appetizers, Seafood, Low fat |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Dry white wine |
| 2 |
tb |
Garlic; finely chopped |
| 3/4 |
ts |
Crushed red pepper |
| 3 |
lb |
Clams; scrubbed |
| 1/3 |
c |
Chopped fresh cilantro |
INSTRUCTIONS
Bring wine, garlic and red pepper to boil in large pot. Add clams, cover
and steam until clams open, about 8 minutes. Discard any clams that do not
open. Using tongs, transfer clams to bowl. Add cilantro to cooking liquid.
Season with salt and pepper. Pour liquid over clams. Serve with bread.
Per serving: 149 Calories; 2g Fat (12% calories from fat); 22g Protein; 5g
Carbohydrate; 58mg Cholesterol; 97mg Sodium
Suggested Wine: Vin Gris de Cigare - Bonny Doon Vineyard
NOTES : Serve with plenty of crusty French bread for soaking up the broth.
Recipe by: Bobby Flay
Posted to EAT-L Digest by Betsy Burtis <ebburtis@IX.NETCOM.COM> on Sep 9,
1997
A Message from our Provider:
“Jesus: Eternal Combustion Protection”