4 (1/2 inch thick) slices diagonally cut French bread baguette
1 1/2 cups dry white wine
1/2 cup fat-free, lower-sodium chicken broth
1/4 teaspoon freshly ground black pepper
1 (14.5 ounce) can diced tomatoes, undrained
1 teaspoon olive oil
1/2 cup prechopped onion
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
48 littleneck clams in shells, scrubbed (about 3 pounds)
1 Tablespoon chopped fresh parsley

Preheat broiler. Arrange baguette slices on a baking sheet. Broil 5 inches from heat 2 mintes or until toasted.

Combine white wine and next 3 ingredients (through tomatoes) in a microwave-safe bowl. Microwave at HIGH 1 minute. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 3 ingredients (through thyme); saute 2 minutes. Add wine mixture to pan; bring to a boil. Stir in clams; cover and cook 5 minutes or until clams open. Discard any unopened shells. Top with parsley, and serve with toasted baguette.

Serves 4 (serving size: about 1/3 cup broth, 12 clams, and 1 toast slice)
Calories 237, Fat 2.8g (sat 0.4g, mono 1g, poly 0.6g), Protein 17.8g, Carb 27.2g, Fiber 3.1g, Chol 34mg, Iron 17.2mg, Sodium 457mg, Calc 98mg.

Cooking Ligh, November 2011, page 44

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