Green Garlic and Butter Clams
Published April 29, 2009
Andrew Scrivani for The New York Times
- Total Time
- 10 minutes
- Rating
- Comments
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Ingredients
1 green garlic, washed, outer skin around the bulb removed, thinly sliced, bulb and greens
¼ cup finely chopped parsley
1 tablespoon sweet butter
¼ teaspoon pepper
¼ cup water
4 pounds butter clams, washed
Nutritional analysis per serving (4 servings)
19 grams carbs; 144 milligrams cholesterol; 426 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 7 grams fat; 2730 milligrams sodium; 67 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sauté the garlic and parsley in the butter until lightly browned. Season with black pepper, add water and clams. Cover and cook 5 minutes over high heat. Transfer the clams that have opened to a serving bowl. Continue cooking any clams that haven’t opened for another 2-3 minutes. Discard any clams that haven’t opened.
- Step 2
When you pour the broth over the clams, do so slowly so any sediment is left behind to be discarded. Serve with fresh bread.
Private Notes
Comments
Used mussels instead of clams. Still perfect.
Used mussels instead of clams. Still perfect.