CALISTOGA CLAMS

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Calistoga Clams image

Categories     Herb     Pasta     Shellfish     Tomato     Low Fat     Quick & Easy     Clam     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

1 1/4 cups dry white wine
1 1/4 cups fish stock or canned unsalted chicken broth
1 1/4 cups sparkling water (such as Calistoga)
1 14 1/2-ounce can Italian-style stewed tomatoes
2 tablespoons finely chopped garlic
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried, crumbled
24 small to medium clams (about 3 pounds), scrubbed
4 ounces
1 tablespoon chopped fresh basil
1 1/2 teaspoons minced orange peel (orange part only)
1 teaspoon chopped fresh oregano

Steps:

  • Bring first 6 ingredients to boil in large pot. Simmer 10 minutes. Break up tomatoes with wooden spoon. Add clams. Cover and cook until clams open, about 5 minutes. Using slotted spoon, transfer clams to bowls; keep warm.
  • Add remaining ingredients to pot. Reduce heat and cook 5 minutes, stirring occasionally. Season to taste with salt and pepper. Pour over clams.

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