|Servings||Prep Time||Cook Time|
|7||0 mins||0 mins|
|1.||Pre-heat oven to 400 °F (200 °C). Place garlic in a custard cup or any small ovenproof cup; add 3 tablespoons of broth and cover cup with aluminum foil.|
|2.||Place in oven and roast 30 minutes. Tightly seal and roast in oven. Remove garlic from oven and set aside to cool.|
|3.||Place remaining 2 tablespoons of broth in a 12" skillet. Add onion and cook over low heat, stirring occasionally, until tender, about 3 minutes.|
|4.||Squeeze garlic pulp from skins in to skillet by squeezing the cooled cloves through your fingers.|
|5.||Add crushed tomatoes, paste, salt and pepper. Simmer, uncovered for 30 minutes.|
|6.||Stir clams in to tomato mixture and heat through, add basil and serve sauce over polenta.|
There are 221 calories in 1 serving of Roasted Garlic Clam Sauce over Polenta.
Calorie split: 9% fat, 68% carbs, 24% protein.
|Serving Size||1 serving|