Clams in Tomato broth

Clams in Tomato Broth

 

Clams are mollusks which are a lean protein choice as they are low on fat. It has a high amino acid score of 105 which indicates it is a high quality protein. And it is packed with vitamins and minerals.

 

Ingredients Required

 

3 Doz. Clams or Mussels *

2 tblsp finely chopped shallots or a large shallot (use red onions if shallots are not there in the pantry)

1 Tsp or 2 pieces of Garlic finely chopped

2 Green chillies sliced

1/3 Cup Pizza sauce or 1/2 cup Marinara Sauce

1 Tblsp Oil

1 Cup water

2 sprigs of coriander chopped finely (optional)

 

Preparation

 

In a pan heat the oil. Add shallots, garlic and green chillies and roast them at medium till the shallots soften and lose their color.

Add the Pizza sauce, then add a cup of water. Add the chopped coriander.

Let the whole thing come to a boil.

As the broth comes to a boil on the stove. Drain the clams of the salty water and rinse them in clear water, drain and keep aside.

Once the broth starts boiling , add the clams and let them come to a boil.

After 1-2 minutes the clams will start opening.

Remove the clams one by one immediately as they open. Leaving it in will cause it the meat to toughen up.

I do not add salt to the broth, as the clams are soaked in saltwater and the pizza sauce has enough salt in it.

If some of the clams do not open up, it means they were dead previously. Remove them and throw them away.

 

*Clams – Scrub and clean the clams with a hard brush and put them in salty water for 3 hours prior to the preparation

 

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