3tablespoonsfinely chopped fresh chives or parsley
2inlemonsif for juice and 1 cutwedges for serving
Grilled baguette for serving
In a large skillet, heat the butter and olive oil. Add the garlic and chopped onion, and cook until garlic is fragrant. Add the wine and clams and increase the heat. Cover the skillet and cook until the clams have opened. Time varies with the size of the clams. When the clams are cooked, remove the ones that did not open. Add the chopped fresh herbs and the juice from one lemon. Stir.
To serve, spoon into four bowls or soup plates. Garnish with lemon wedges and pieces of grilled baguette to sop up the broth.
Makes four servings.
Nutritional analysis per serving: 136 calories, 11 grams protein, 4 grams carbohydrates, 7 grams fat, 75 mg. sodium, less than 1 gram fiber.