Clam Pan Roast


Serves: 2
Total Calories: 747

Ingredients

1 (8-ounce) bottle clam juice
1/4 cup white wine
1/4 cup butter
2 tablespoons chili sauce
2 teaspoons Worcestershire sauce
1/4 teaspoon celery salt
1/4 teaspoon paprika
1 (10-ounce) can baby clams drained
1 cup whipped cream
1 tablespoon butter

Directions:

1. In a medium saucepan over medium heat, stir clam juice, wine, butter, chili sauce, Worcestershire sauce, celery salt and paprika until butter melts.

2. Add clams and cream cook for 1 to 2 minutes or just until heated through.

3. Serve with additional butter if desired.

To Microwave: In a 2-quart glass bowl, stir clam juice, wine, butter, chili sauce, Worcestershire sauce, celery salt and paprika until blended. Microwave at 100% power (700 watts) for 4 minutes or until mixture is bubbly and butter is melted. Stir in clams and cream. Microwave at 100% power for 2 minutes or just until heated through, stirring once.

Nutritional Facts:

Serves: 2
Total Calories: 747
Calories from Fat: 670

This Clam Pan Roast recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.


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