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Clam and Pasta Soup
Source: dLife

A traditional clam and pasta dish updated with sun dried tomatoes and fresh parsley.

Prep Time: 10 minutes
Cook Time: 40 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 254.6
Total Carbs 24.1 g
Dietary Fiber 2.9 g
Sugars 6.2 g
Total Fat 9.8 g
Saturated Fat 1.1 g
Unsaturated Fat 0.8 g
Potassium 158.5 mg
Protein 7.2 g
Sodium 518.0 mg
Dietary Exchanges
1 1/2 Fat , 1 1/2 Vegetables , 1 Starch , 1 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 tbsp  olive oil
1 each  large onion
2 each  medium garlic cloves
14 oz  canned unsalted diced tomatoes
1 tbsp  sun-dried tomato paste
1 tsp  sugar
0 1/2 tsp  ground oregano
0 1/2 tsp  ground rosemary
3 cup  low sodium vegetable broth
0.6667 cup  red wine
2 oz  pasta shells
5 oz  minced canned clams
2 tbsp  chopped parsley
1 pinch  salt and pepper
  1. Heat the oil in a large pan. Add garlic, tomatoes, tomato paste, sugar, herbs, broth, and wine, with salt and pepper to taste. Bring to boil. Lower the heat, partially cover pan and simmer for 10 minutes. Cook the onion gently for 5 minutes or until softened.
  2. Add the pasta and simmer, uncovered, for 10 minutes, or until al dente. Stir occasionally, so pasta doesn't stick.
  3. Add the clams and their juice to the soup and heat through for 3-4 minutes. Do not allow it to boil, or the clams will become tough.
  4. Remove from heat, stir in the chopped parsley and adjust seasonings.
  5. Serve hot, sprinkle with coarsely ground black pepper and parsley leaves.

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