Steamer Clams with Tomato, Garlic, Lemon, Dill, and Parsley
You can never have too many side dish recipes, so give Steamer Clams with Tomato, Garlic, Lemon, Dill, and Parsley a try. One portion of this dish contains roughly 6g of protein, 8g of fat, and a total of 119 calories. This recipe serves 4. For $1.47 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. This recipe from For the Love of Cooking has 98 fans. Head to the store and pick up garlic, lemon zest, grape tomatoes, and a few other things to make it today. It is a good option if you're following a gluten free and dairy free diet. All things considered, we decided this recipe deserves a spoonacular score of 56%. This score is good. If you like this recipe, take a look at these similar recipes: Slow Roasted Salmon with Garlic, Dill, Parsley,Tarragon and Lemon, Steamer Clams, New England Style, and Spaghetti with Fresh Clams, Parsley, and Lemon.
Servings: 4
Ingredients:
1 cup of chicken broth
2 lbs Manilla clams
1 tbsp cornmeal
2 tbsp fresh dill, chopped
2 tbsp fresh parsley, chopped
4 cloves of garlic, minced
1 cup of grape tomatoes
Zest & juice from 1 lemon
2 tbsp olive oil
3 tbsp red onion, diced
Dash of crushed red pepper flakes
Sea salt and freshly cracked pepper, to taste
Equipment:
bowl
frying pan
Cooking instruction summary:
Place the clams into a large bowl then rinse them well with water. Cover them with more water then sprinkle the top with cornmeal. Place into the refrigerator for 1 hour. Side Note: The cornmeal helps clean the clams, see here for a more detailed reason. After an hour, remove from the refrigerator, rinse, drain, and scrub the clam shells. Discard any shells that are not very tightly sealed.Heat the olive oil a large skillet over medium heat. Add the red onion and crushed red pepper flakes to the skillet then cook, stirring often, for 3 minutes. Add the minced garlic and tomatoes, then cook, stirring constantly, for 1 minute. Add the lemon zest, lemon juice, chicken broth, half of the dill and half of the parsley to the skillet then season with sea salt and freshly cracked pepper, to taste. Add the rinsed and cleaned clams to the skillet, cover with a lid, and cook for 5 minutes, or until all of the clam shells have opened. Remove the lid and sprinkle the clams with the remaining fresh dill and parsley. Serve immediately with extra lemon. Enjoy. Side Note: Discard any clams that did not open.
Step by step:
1. Place the clams into a large bowl then rinse them well with water. Cover them with more water then sprinkle the top with cornmeal.
2. Place into the refrigerator for 1 hour. Side Note: The cornmeal helps clean the clams, see here for a more detailed reason. After an hour, remove from the refrigerator, rinse, drain, and scrub the clam shells. Discard any shells that are not very tightly sealed.
3. Heat the olive oil a large skillet over medium heat.
4. Add the red onion and crushed red pepper flakes to the skillet then cook, stirring often, for 3 minutes.
5. Add the minced garlic and tomatoes, then cook, stirring constantly, for 1 minute.
6. Add the lemon zest, lemon juice, chicken broth, half of the dill and half of the parsley to the skillet then season with sea salt and freshly cracked pepper, to taste.
7. Add the rinsed and cleaned clams to the skillet, cover with a lid, and cook for 5 minutes, or until all of the clam shells have opened.
8. Remove the lid and sprinkle the clams with the remaining fresh dill and parsley.
9. Serve immediately with extra lemon. Enjoy. Side Note: Discard any clams that did not open.
Nutrition Information:
covered percent of daily need
