Marinated Clams

with Chile and Parsley

Marinated Clams - Clams - A great way for a beginning cook to impress friends
97 kcal
Clams - A great way for a beginning cook to impress friends

(0)

Difficulty:easy
Preparation:30 min
Ready in:75 min
Low-sugar
low-carb
Vitamin-rich
Mineral-rich
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
97
5%
Protein
5 g
10%
Fat
5 g
6%
Added Sugar
0 g
0%
Carbohydrates
3 g
1%
Roughage
0 g
-
Saturates
1 g
-

Recipe Development: EAT SMARTER

Ingredients

For servings

2 ⅕ poundsClams (fresh or frozen)
1large Onion
2Garlic clove
1green Chile pepper
½ bunchesflat-leaf Parsley
½Lemons
2 tablespoonsOlive oil
1 ¼ cupsdry White wine (or fish stock)
Salt
Pepper

Kitchen Utensils

1 Pot, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Sieve, 1 Slotted spoon, 1 Small brush, 1 Bowl, 1 Citrus juicer

Directions

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1 Scrub clams and let soak for 1 hour in cold water, chaning the water once. (If using frozen clams, let thaw first.)
2 Meanwhile, peel onion and garlic and finely chop both. Halve chile lengthwise, remove the seeds, rinse and pat dry. Cut chile into thin strips.
3 Rinse parsley, shake dry, pluck leaves and chop coarsely. Squeeze juice from lemon.
4 Drain clams in a sieve. Discard any that remain opened.
5 Heat oil in a large pot over medium heat. Cook onion and garlic until translucent, about 2 minutes. Add chile and sauté until softened, about 1 minute.
6 Add wine and bring to a boil.
7 Add clams, cover and cook over high heat until all the clams have opened, about 4 minutes, shaking pot a few times.
8 With a skimmer, transfer clams to a plate. Remove any clams that have not opened.  
9 Add parsley to the cooking broth and season with salt, pepper and lemon juice.
10 Pour broth over the clams and serve hot or warm.
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