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Crispy Ranch Chicken
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Garlic Clams
Yield: Makes 4 servings
Clams are an excellent source of iron.
Ingredients:
2
pounds littleneck clams
2
teaspoons olive oil
2
tablespoons finely chopped onion
2
tablespoons chopped garlic
1/2
cup dry white wine
1/4
cup chopped red bell pepper
2
tablespoons lemon juice
1
tablespoon chopped fresh parsley
Preparation:
1.
Discard any clams that remain open when tapped with fingers. To clean clams, scrub with stiff brush under cold running water. Soak clams 20 minutes in mixture of 1/2 cup salt to 1 gallon water. Drain water; repeat 2 more times.
2.
Heat oil in large saucepan over medium-high heat until hot. Add onion and garlic; cook and stir about 3 minutes or until garlic is tender but not brown. Add clams, wine, bell pepper and lemon juice. Cover; simmer 3 to 10 minutes or until clams open. Transfer clams as they open to large bowl; cover. Discard any clams that do not open. Increase heat to high. Add parsley; boil until liquid reduces to 1/4 to 1/3 cup. Pour over clams; serve immediately. Garnish with fresh parsley sprigs, if desired.
Nutritional Information:
| Serving Size: | |
| Sodium | 44 mg |
| Protein | 10 g |
| Fiber | <1 g |
| Carbohydrate | 5 g |
| Cholesterol | 25 mg |
| Saturated Fat | <1 g |
| Total Fat | 3 g |
| Calories from Fat | 25 % |
| Calories | 107 |
Dietary Exchange:
| Fat | 1/2 |
| Meat | 1 |
| Vegetable | 1 |
This recipe appears in:
Shellfish
