Gluten-Free, Nut-Free, Soy-Free
SERVES 4
PREP TIME: 5 MINUTES / COOK TIME: 20 MINUTES
A bowl of savory garlic steamed clams accompanied by fresh, crusty sourdough bread (see
here
) is a perfect comfort food. There are some really exciting changes in aquaculture, especially around farmed clams and mussels, so don’t hesitate to purchase clams that are farmed; it could be a great choice for you—and the environment.
3 tablespoons butter, divided
3 garlic cloves, minced
¼ cup chopped shallot
1½ cups dry white wine
1½ cups vegetable stock
3 pounds small clams, rinsed and scrubbed
¼ cup coconut cream (from the top of a can of coconut milk)
Juice of ½ lemon
½ lemon, thinly sliced
½ cup chopped fresh parsley
Bioactive ingredients:
garlic, white wine, clams, lemon, parsley
1.
In a large skillet, melt 2 tablespoons of butter over medium heat.
2.
Add the garlic and shallot. Cook, stirring occasionally, for 2 to
4 minutes, or until starting to soften.
3.
Add the wine and stock. Bring to a boil.
4.
Reduce the heat to medium to achieve a rolling simmer. Add the clams, cover the skillet, and cook for 6 to 8 minutes, or until the clams have opened up. Remove from the heat.
5.
Stir in the coconut cream, lemon juice, and remaining 1 tablespoon of butter. Discard any clams that haven’t opened.
6.
Garnish with the lemon slices and parsley.
Per Serving:
Calories: 238; Total fat: 12g; Saturated fat: 8g; Protein: 9g; Total carbohydrates: 8g; Fiber: 1g; Sugar: 2g; Cholesterol: 38g
VARIATION:
You can easily substitute mussels for the clams, but make sure to debeard them before cooking (remove any fibers from the shell) and then increase the cook time to 10 to 15 minutes, or until the mussels open up.