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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Clams and Mussels with Tomato Barbeque Sauce

Source: dLife

Grilled cherrystone clams and mussels topped with a tomato, jalapeño, and vinegar sauce.

Nutrition Facts

Makes 2 servings
Amount Per Serving

Calories	263.8

Total Carbs	14.4 g

Dietary Fiber	1.3 g

Sugars	3.5 g

Total Fat	4.5 g

Saturated Fat	0.8 g

Unsaturated Fat	1.2 g

Potassium	925.2 mg

Protein	25.6 g

Sodium	490.0 mg

Dietary Exchanges 4.5 Fat, 0.9 Vegetables, 0.8 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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Servings

Ingredients

0.6667
0.6667 cup white wine 0.25
0 1/4 cup fresh chopped red onion 1.0
1 each medium garlic cloves 2.0
2 each roma tomatoes 3.0
3 tbsp fresh basil 1.0
1 each whole jalapeno pepper 1.0
1 tbsp sherry vinegar 6.0
6 each fresh clams 16.0
16 each Mussels, blue, raw, large

Directions

Light a grill.
Place the wine, onion, and garlic in a saucepot and bring to a boil over medium-high heat. Cook for 2 minutes, stirring often. Turn the heat off and add the tomatoes, basil, chile, and vinegar.
Set the unopened clams and mussels on the grill. Cook until the shellfish are open. The mussels should take 1 to 2 minutes and the clams should take about 3 minutes. Remove the top part of the shells.
Pour some of the tomato barbeque sauce on top of each and cook for another 3 to 5 minutes.