Publix Aprons

Clams in Garlic-Wine Broth

Clams in Garlic-Wine Broth
Total Time:
20 minutes


1 tablespoon unsalted butter
1 tablespoon garlic, chopped
3 lb littleneck clams, well rinsed
1 (14.5-oz) can reduced-sodium chicken broth
1 cup white wine


  1. Preheat large sauté pan on medium. Place butter in pan, then add garlic and clams; cook 2–3 minutes or until garlic becomes fragrant.
  2. Add broth and wine; cook 6–8 minutes or until liquid is reduced by one-half and clam shells open. Discard any clams that remain closed after cooking.

Other Preparation Methods

  • Steam: Bring 2 cups seafood stock to a boil in large stockpot on high. Place 3 lb rinsed clams in a steamer basket and add to pot. Cover and cook 6–8 minutes or until clams open. Serve with lemon wedges. Discard any clams that remain closed after cooking.

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Nutritional Information

CALORIES (per 1/4 recipe) 150kcal; FAT 4.00g; SAT FAT 2.00g; TRANS FAT 0.00g; CHOL 40mg; SODIUM 1030mg; CARB 5g; FIBER 0.00g; SUGARS 0g; PROTEIN 13g; CALC 6%; VIT A 8%; VIT C 20%; IRON 8%

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