Ingredients
4 pounds littleneck clams
1/4 cup fresh lemon juice
1/2 teaspoon black pepper
1/2 cup (2 ounces) preshredded fresh Parmesan cheese
2 tablespoons dry breadcrumbs
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh parsley
2 teaspoons olive oil
Preparation
Combine clams, lemon juice, and pepper in a large nonstick skillet. Cover and cook over medium heat 8 minutes or until shells open. Discard any unopened shells.
While clams cook, combine cheese and next 4 ingredients (through parsley) in a small bowl; set aside.
Transfer clam mixture to a large bowl. Sprinkle with cheese mixture, and drizzle with oil. Nutritional Information
Calories: 414 (20% from fat) Fat: 9.4g (sat 3.8g,mono 4g,poly 0.8g) Protein: 19.5g Carbohydrate: 8.8g Fiber: 0.5g Cholesterol: 44mg Iron: 13.3mg Sodium: 406mg Calcium: 308mg
