Steamed Clams with White Wine, Garlic, Cilantro & Parsley
This recipe makes a medium sized serving bowl, filled with deliciously inviting steamed mussels. This particular recipe is a lightened up version of a classic and famous Portuguese dish called (Bahloa Pato). The sauce is typically clams, steamed in a boat load of white wine, some butter, garlic and a ton of fresh chopped cilantro with some italian parsley tossed into some recipes. The hurdle for my version, was knocking down the points from the wine. That's where smart food substitutions come in. By getting creative with the wine, I was able to knock the entire 2 pounds of clams and sauce to 1 single point... total.
The above linked, free file, is NOT found in the pages of my Low Point Cooking Guide, that you can download for free here on my website. This recipe is one of the first for the Appetizers section, for the upcoming second cookbook (and free download) that I'm working on. It will be filled to the brim with sauces, salad dressings, dips and gourmet, low point & calorie appetizers. This is appetizer #2 of AT LEAST 20.
If your computer is unable to open the file you will need to install a FREE copy of -- Adobe Acrobat -- or any other program capable of opening PDF files.