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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (118g) Recipe makes 6 servings |
||
| Calories 123 | ||
| Calories from Fat 48 | (39%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.4g | 8% | |
| Saturated Fat 0.7g | 3% | |
| Monounsaturated Fat 3.4g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 29mg | 9% | |
| Sodium 52mg | 2% | |
| Potassium 316mg | 9% | |
| Total Carbohydrate 5.0g | 1% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 0.2g | ||
| Protein 11.6g | 23% | |
Garlic Steamed Clams
By: Bergy
Jun 10, 2002
Serve this as an appetizer for 6 persons or a feed for two. Serve with a fork & a spoon. You do not want to miss out on the great flavor of the broth!
SERVES 6
Ingredients
- 3 dozen hard shelled clams, well scrubbed
- 1 tablespoon cornmeal
- 2 tablespoons olive oil
- 8 cloves garlic, peeled & minced
- 1/4 cup water
- 1/4 cup wine
- 1/4 cup parsley, chopped
- salt & pepper
Directions
1
Discard any clams that are not firmly shut.2
Place them in a bowl of cold water and sprinkle the cornmeal on the water, refrigerate for 1 1/2 hrs Drain& scrub the clams again under cold running water.3
Heat the olive oil in a dutch oven or other heavy pot that has a firm fitting lid, throw in the garlic and saute for 5 minutes. Turn up the heat and pour in the water & wine.4
Add clams close the lid, steam the clams for about 6 minutes, shake the pot a few times to redistribute the clams- do not remove the lid. Remove the clams with a slotted spoon, discard any clams that did not open Add the parsley, salt& pepper to the broth.5
To serve, place the clams in a shallow bowl & pour the broth over them.
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- Course > Appetizers
- Course > Lunch/Snacks
- Course > Side Dishes
- Main Ingredient > Seafood > Shellfish > Clams
- Main Ingredient > Vegetables
- Cuisine > North American > United States > Western > Pacific Northwest
- Cuisine > North American > Canadian > British Columbian
- Preparation > Time to Make > < 15 mins
- Preparation > Simple
- Preparation > Technique > Steam
- Occasion > Dinner Party
- Dietary > Free of... > Gluten-free
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Featured Reviews for This Recipe
From: Katchick
On Jul 15, 2008
I think if anyone but me had been doing this it would have been fabulous, so I'm giving you 5 stars, but my experience would have rated less than 1 star, because I think I really messed everything up. This was my first time to ever try to steam clams. I bought 70 dollars (32 -that's all they had - clams) worth of Cherrystone Clams. When I was cleaning them, I thought to myself, hmmmm, these are pretty big, maybe this recipe is for smaller clams. So I adjusted the wine and water to 1/2 cup each. (I used a Sauvignon Blanc) It was very difficult for me to shake the pot around to redistribute the clams, and the lid came off like 4 times. After all, I had twelve pounds of clams and a hot pot to shake! When I peaked after 6 min, I couldn't see any clams open, so I went for 4 more min. When I peaked then, I saw some just barely open, so I went for another 4 min or so. When I looked at them then, I saw some on the bottom open very wide. About half of them that were in the bottom of my pot opened, and the other half did not. They were terribly rubbery and goey in the middle. And of course, my sauce wasn't what it should have been either. I try so hard to make good things for my DH,,,, God bless him, and I'll sure keep trying! If I had any advice for those of us who know who we are trying recipes.... email and ask specifics if you have any questions from the get go.
From: NewChef63
On Dec 25, 2007
This was my first attempt at steamed clams. They were simple to make to very tasty. Thanks for posting.
From: tonemarisoyyo
On Apr 19, 2004
The recipe was very easy to make.It was very quick to make. The only thing I changed was that I didn't have parsley so I used chives instead. Note this, either chives are bitter or the red wine that I used was. I can't figure which was. Anyway this is a good and easy recipe and it satisfied my atkin's dieting fiance. Thanks, Leo
From: Andrea in NH
On Jul 21, 2008
I can't believe that I forgot to review this. I have made this many times for steamers and love the results. I do add some thyme to the water & wine mixture and that just adds more taste to the broth mixture.
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