Roasted Garlic Clam Sauce over Polenta
A delicious clam and polenta dish with a flavor to remember.
1/3 cup fat free chicken broth
13 oz canned clams
1 tsp black pepper
1 tbsp fresh basil
1 tsp salt
4 cloves garlic clove
1 small onion, chopped
1 tbsp canned tomato paste
2 cups cooked polenta
28 oz canned crushed tomatoes
Pre-heat oven to 400 °F (200 °C). Place garlic in a custard cup or any small ovenproof cup; add 3 tablespoons of broth and cover cup with aluminum foil.
Place in oven and roast 30 minutes. Tightly seal and roast in oven. Remove garlic from oven and set aside to cool.
Place remaining 2 tablespoons of broth in a 12" skillet. Add onion and cook over low heat, stirring occasionally, until tender, about 3 minutes.
Squeeze garlic pulp from skins in to skillet by squeezing the cooled cloves through your fingers.
Add crushed tomatoes, paste, salt and pepper. Simmer, uncovered for 30 minutes.
Stir clams in to tomato mixture and heat through, add basil and serve sauce over polenta.
in 1 serving of Roasted Garlic Clam Sauce over Polenta.
, 68% carbs, 24% protein.
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