Garlic Clams

Clams steamed in a garlic mojo sauce are meant to be parked, in the shell, atop a lavish arroz gordo, or fat rice, a dish from Macau that has much in common with paella. But they are also delicious served over pasta or even on their own with slabs of toasted bread.

 

Ingredients

  • 1tablespoon extra-virgin olive oil
  • 1 ½tablespoons 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 Information
      • Nutritional analysis per serving (8 servings)

        60 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; 6 grams protein; 13 milligrams cholesterol; 262 milligrams sodium

    Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
    Powered by DiningAndCooking.com

Preparation

  1. Heat oil in a heavy saucepan. Add garlic and chile flakes and cook on low until they start to sizzle. Add remaining ingredients.
  2. Cover pan and cook on low until clams open. Remove from heat and keep covered. To serve clams on their own, be sure to include the broth.

 

Dining and Cooking