This recipe for buttery garlicky Steamed Clams is both easy and totally delicious. An added bonus is this dish is super low in calories.
Servings: 2 Servings
- 20 Cherrystone clams About 1 1/4 pounds
- 2 Tbsp Butter
- 2 Cloves Garlic
- 1/4 Cup Carrots Diced
- 1/4 Cup Onions Diced
- 1/4 Cup Celery Diced
- 1/2 Cup Chicken broth Prefer Manischewitz Low Sodium Chicken Broth
- 1/2 Cup White wine
- 1/4 Tsp Pepper
- 2-3 Tbsp Basil Chopped
First you need to clean the clams to remove the sand. The easiest way to clean clams is to add clams to a bowl and cover them with water by at least an inch or more. Then add about 3 Tbsp cornmeal to the bowl and let them soak for about an hour. They will essentially clean themselves. When time is up just brush each shell under running water to remove any extra sand that had not already been removed.
Add butter to a soup pot over medium heat. Then add garlic, carrots, onions and celery and cook 3 minutes until slightly softened.
Add clams to the pot along with chicken broth, wine and pepper. Cover the pot and allow the clams to steam 7-8 minutes. Discard any unopened clams.
Ladle clams and broth along with the vegetables into serving bowls and top each with chopped basil.
Calories: 194kcal | Carbohydrates: 7g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 468mg | Potassium: 202mg | Sugar: 2g | Vitamin A: 3285IU | Vitamin C: 7.9mg | Calcium: 29mg | Iron: 0.6mg