Spicy Peppercorn Clams

Ingredients

• 2 pounds littleneck or mahogany clams, scrubbed
• 3 tablespoons vegetable oil
• 2 shallots, minced
• 3 cloves garlic, minced
• 2 tablespoons finely slivered fresh ginger
• 3 long red chilis, cored, seeded and sliced thin
• 1 teaspoon cracked black peppercorns
• ½ tablespoon cornstarch dissolved in 1/3 cup dry white wine
• Juice of 1 lime
• 1 tablespoon minced fresh cilantro leaves
• ½ cup jasmine rice, steamed (optional)

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    663 calories; 25 grams fat; 2 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 4 grams polyunsaturated fat; 37 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 69 grams protein; 136 milligrams cholesterol; 2739 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 to 4 servings

Preparation

1. Place clams in heavy 3-quart saucepan. Add 1/2 cup water, cover and steam over medium heat until clams open. Remove clams to covered dish, strain liquid and reserve 1/2 cup.
2. Heat oil in 4-quart shallow saucepan. Add shallots, garlic and ginger, and saute until lightly browned. Stir in chilis and peppercorns, cook for about a minute, then stir in wine mixture and 1/2 cup liquid from clams. Simmer until thickened. Add lime juice. Remove from heat.
3. Remove top shells of clams, and discard them. Add half-shell clams to saucepan, and simmer about 3 minutes. Sprinkle with cilantro, and serve as appetizer or, with steamed jasmine rice, as main dish.