Warm Clam Salad With Fresh Herbs And Tomatoes

Ingredients

• 1 red tomato
• 1 orange or yellow tomato
• 24 littleneck clams, well scrubbed
• 1 shallot, peeled and chopped
• 2 cloves garlic, peeled and chopped
• ¼ cup white wine
• Sprig of parsley
• 2 tablespoons lemon juice
• ¼ cup extra virgin olive oil
• ¼ cup mixed green and purple basil leaves
• ¼ cup parsley leaves
• Salt and freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    245 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 14 grams protein; 26 milligrams cholesterol; 529 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Bring a medium saucepan half-full of water to a boil. Immerse tomatoes 10 seconds; then remove and rinse with cold water. Peel and seed tomatoes. Dice them and set aside.
2. In a large saucepan, combine clams, shallot, garlic, wine and parsley sprig. Cover, place over high heat and bring to a boil. Reduce heat to medium, and cook until all the shells open, 8 to 10 minutes. Check the pan occasionally, and transfer open clams to a bowl to prevent overcooking. When all clams have opened, set them aside in the bowl.
3. Strain broth in saucepan; there should be about 1/2 cup. Transfer to a blender, and add lemon juice. With machine running, slowly add olive oil. Return mixture to a large saucepan over medium heat. When broth is simmering, add clams in their shells, and tomatoes. When clams are heated, in 5 to 10 seconds, remove from heat and add basil and parsley. Season with salt and pepper to taste. Toss to mix well. Serve immediately.