Description
I’m a seafood lover, especially shellfish. Cooked, raw, sushi, ceviche, love it all. One of my favorites is steamed clams cooked in white wine, garlic and oil topped with some fresh herbs. This is something
Yield: 2servings | Serving Size: 1dozen
Ingredients
2dozen little neck clams
2tspolive oil
3clovesgarlic, cut in large chunks
1tspunsalted butter
2tbspfresh herbs such as basil or parsley
1/2cupwhite wine
1/4cupwater
Instructions
Heat a large pot on high heat.
- Add oil.
- When hot, add garlic and cook until golden.
- Add butter, wine, water and clams and cover tightly, reduce to medium-low heat.
- Cook 5 to 10 minutes, or until the shells open.
Do not overcook or the clams will become rubbery.
- Transfer clams with a slotted spoon to a large bowl and pour the liquid through a strainer over the clams.
Top with fresh herbs and enjoy with a good crusty bread.
Last Step:
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Nutrition
Serving: 1dozen, Calories: 234.3kcal, Carbohydrates: 6.1g, Protein: 22.4g, Fat: 8.5g, Fiber: 0.2g
