Clams with Cherry Tomatoes [RECIPE]

Be Fit Basics: Clams with Cherry Tomatoes
Adapted from Cooking Light


2 tbsp olive oil
1 pint cherry tomatoes
2 garlic cloves (minced)
¼ cup dry white wine
2 pounds littleneck clams, rinsed and scrubbed under water to remove any grit
1 large lemon, sliced into thin rounds
½ cup chopped fresh parsley
8 baguette slices (about 1 inch thick)

Yield: 4 servings


  1. In a large saucepan, heat the oil on medium heat and add the cherry tomatoes; sauté until lightly browned, stirring the tomatoes occasionally (about 5 minutes).
  2.   Add the garlic, wine, clams, and half the lemon slices.  Stir to combine all ingredients; cover and cook for 5-10 minutes (until all the shells open).
  3. Discard any unopened shells.  Sprinkle with parsley and remaining lemon slices.  Serve with bread slices.


  • When purchasing clams, keep the bag with the clams open, as closing it will suffocate them. (Be sure to refrigerate them as soon as you get home.)
  • Before cooking, discard any clams with open shells.


CALORIES: 290 calories
SODIUM: 500 mg
FIBER: 3 g
FAT: 8 g
SAT FAT: 1 g

Learn something new!


Learn More
Emily Gelsomin is a Clinical Nutrition Specialist at Massachusetts General Hospital. As a registered dietitian, she counsels medical nutrition therapy on an outpatient basis and works extensively with the hospital's employee wellness program, Be Fit. She is also a freelance food writer and is currently pursuing her master's degree in Gastronomy, a multi-disciplinary food studies program that examines the holistic role of food in historical and contemporary societies, at Boston University.

Comments are closed.