Pan-Roasted Clams by Nancy T. Maar
The sweetness for this dish comes from the homemade chili sauce and the cream. You probably can't make this without spending a fortune on calories, but it's a classic and worth it every once in a while!.
Yields 2 servings; serving size 8 clams and ¼ cup sauce
Calories: 288.43
Protein: 20.47 grams
Carbohydrates: 8.04 grams
Sugar: 1.98 grams
Fat: 18.79 grams
¼ cup clam broth
2 tablespoons butter
16 littleneck clams, scrubbed and checked for liveliness
¼ cup Chili Sauce (page 240)
¼ cup light cream or heavy whipping cream, depending on your diet
Heat the clam broth in a large sauté pan over medium heat. Add butter and heat until melted. Add the clams.
Cook, stirring and shaking the pan over high heat until the clams just begin to open. Add the Chili Sauce.
Remove the opened clams to a bowl. Stir the cream into the pan and warm over very low heat. Do not boil or the cream will curdle.
Return the clams to the pan to warm in the sauce. Serve in their shells with the sauce poured over them.
Traditional Food
You may find yourself surrounded by fattening, sugar-rich traditional foods that you just can't help loving. Pick and choose your foods and eat a little bit of the treats you love — but eat them rarely. Experiment with sugar substitutes and try to reduce the sugar in your favorite dishes. Bring a sugar-free dish of your own to holiday gatherings so you're guaranteed to have something delicious to munch on.
