Ingredients

  • 4 pounds live butter clams (or other hardshell clams, like littlenecks), washed
  • 1 cup water
  • 1 tablespoon sweet butter
  • 4 garlic cloves, peeled, julienned
  • A 2-inch piece of ginger, peeled, julienned, cut into 1” lengths
  • 1 small bunch cilantro, leaves only
  • 10 shallots, peeled, julienned
  • 4 slices of bacon, finely minced
  • 2 cups safflower oil for frying
  • Olive oil
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      1676 calories; 134 grams fat; 14 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 84 grams polyunsaturated fat; 43 grams carbohydrates; 5 grams dietary fiber; 12 grams sugars; 74 grams protein; 162 milligrams cholesterol; 2943 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Steam the clams with the water and butter in a covered pan for 3 minutes. Turn off the heat and keep covered. On a medium flame fry the garlic, ginger, cilantro, shallots, and bacon separately in the safflower oil. They will lightly brown in seconds so stand ready with a slotted spoon. The ginger takes the longest, but that means 10 seconds. The bacon is done in literally a blink of an eye. When the cilantro leaves turn dark green; it’s done. Drain each on a paper towel.
  2. Save the clam nectar to use later. Discard one shell from each clam. On a single platter or individual plates, place the clams on their half shells. Drizzle with olive oil. Scatter the fried garlic, ginger, cilantro, shallots and bacon over the clams. Serve warm and eat by hand.

15 minutes

Dining and Cooking