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
- Heat oil in a heavy saucepan. Add garlic and chile flakes and cook on low until they start to sizzle. Add remaining ingredients.
- 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