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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 ⅓ cup dry white wine
Juice of 1 lime
1 tablespoon minced fresh cilantro leaves
½ cup jasmine rice, steamed (optional)
Nutritional analysis per serving (2 to 4 servings)
25 grams carbs; 68 milligrams cholesterol; 361 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 13 grams fat; 2 grams fiber; 1371 milligrams sodium; 35 grams protein; 4 grams sugar
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
Place clams in heavy 3-quart saucepan. Add ½ cup water, cover and steam over medium heat until clams open. Remove clams to covered dish, strain liquid and reserve ½ cup.
- Step 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 ½ cup liquid from clams. Simmer until thickened. Add lime juice. Remove from heat.
- Step 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.
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