Spicy Peppercorn Clams
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2pounds littleneck or mahogany clams, scrubbed
- 3tablespoons vegetable oil
- 2shallots, minced
- 3cloves garlic, minced
- 2tablespoons finely slivered fresh ginger
- 3long red chilis, cored, seeded and sliced thin
- 1teaspoon cracked black peppercorns
- ½tablespoon cornstarch dissolved in ⅓ cup dry white wine
- Juice of 1 lime
- 1tablespoon minced fresh cilantro leaves
- ½cup jasmine rice, steamed (optional)
Nutritional analysis per serving (4 servings)
361 calories; 13 grams fat; 1 gram saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 25 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 35 grams protein; 1371 milligrams sodium
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.
Powered by
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.
Private Notes