Garlic Clams
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1tablespoon extra-virgin olive oil
- 1½tablespoons minced garlic
- 1teaspoon crushed red chile flakes
- 1teaspoon lemon zest
- 2teaspoons lemon juice
- 1teaspoon sherry vinegar
- ⅓cup dry white wine
- 24littleneck clams, the smaller the better, scrubbed, or 24 cockles or mussels
Nutritional analysis per serving (10 servings)
52 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 4 grams protein; 104 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Heat oil in a heavy saucepan. Add garlic and chile flakes and cook on low until they start to sizzle. Add remaining ingredients.
- Step 2
Cover pan and cook on low until clams open. Remove from heat and keep covered for use in fat rice. Or serve clams immediately along with the broth, if serving as an appetizer.
Private Notes
Comments
This is excellent! More than the ingredients list would suggest and easy to scale for one or for more.
I thought the amount of red pepper flakes was too much, but it wasn't. They must mellow during cooking.
Didn't have sherry vinegar so used a good balsamic.
Measuring in this recipe is overrated. Just guestimate. I suspect it's bombproof as long as you have enough garlic and red peppers.
I have been doing this for decades, but without the vinegar and lemon zest. I do mine with very finely minced garlic and ginger, and at the end I add roughly chopped cilantro. Same idea, different dish and, yes, it goes incredibly well with linguini, for example, or rice, or on its own with very crusty bread.
These are really good clams, but for heaven's sake, don't try to cook everything on low. That makes steaming clams the mollusk equivalent of Mark Bittman taking half a Sunday (seemingly) to scramble eggs. Cook the clams over medium heat, and be vigilant. They'll be done in 10 minutes, probably less.
8-10 servings? 😂 My sister and I and 1/2 baguette demolished this. Maybe over pasta but even then I’d want more than 4 clams… (24 clams / 6 servings)
These are really good clams, but for heaven's sake, don't try to cook everything on low. That makes steaming clams the mollusk equivalent of Mark Bittman taking half a Sunday (seemingly) to scramble eggs. Cook the clams over medium heat, and be vigilant. They'll be done in 10 minutes, probably less.
Didn't have an open bottle of white wine, so I substituted saki. Great flavors.
Advertisement