Baked Clams

[hillvalley]

Baked Clams

• 9 small clams per person.
  
• 1 box of Spagehtti or pasta of your choice
  
• 4 cloves of garlic (optional)
  
• 1 28oz. can of tomatos
  
• Grated parmasean (optional)
  

Cook pasta according to directions on box.

For the clam sauce:

Preheat oven to broil

Utensils:

Pasta pot

Roasting pan or other pan with high sides

Hand chopper or knife

Can opener

Oven mitts

1. While the pasta is cooking clean clams by rubbing them together to remove dirt and grit. Place in baking sheet.

2. Open can of tomatos and pour over clams. If the tomatoes are whole, crush them before adding. Make sure to add all of the liquid to the clams. The clams should be almost completely covered. Add water if necessary to create more sauce.

3. Peel and chop garlic into small pieces, using a hand chopper if necessary. Add to clams and tomatos

4. Bake in oven for approximately 15-30 minutes, or until the clams are all open.

Putting it together

Drain pasta and pour into a dish. Pour clam sauce over the pasta. Grate parmesan over dish.

Serve with bread to dip into the remaining sauce.

Keywords: Main Dish, eGCI, Healthy Choices

( RG999 )