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Baked Clams with Pine Nuts and Basil

See full recipe on: Martha Stewart



Ingredients

1/3 cup pine nuts
2 pounds quahog clams, shucked, liquid and shells reserved
5 pounds cherrystone clams, shucked, liquid reserved
1 clove garlic, minced
1 tablespoon unsalted butter, room temperature, plus 1 tablespoon melted
1 cup loosely packed fresh basil leaves, coarsely chopped
1 tablespoon freshly squeezed lemon juice
1 tablespoon dry vermouth
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1/4 cup dry breadcrumbs
1 lemon, sliced into wedges

Nutrition 6 servings

Per Serving % Daily Value
Calories 565
Fat 14g 22%
Carbs 24g 8%
Protein 79g 159%
Fiber 0g 3%
Cholesterol 168mg 56%
Sodium 3,214mg 133%
     
Fat
Carbs
Protein

Preparation






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