Clams are freshwater mussels often used in cooking soups, stews and pasta. It is low in fat but high in protein, potassium, vitamin A and iron.

Here’s a delicious recipe that brings out clam’s natural flavor. I prefer using salt and pepper to taste, although some don’t because they enjoy the natural taste.

 

Ingredients:

1 medium onion, chopped

2 small garlic cloves, sliced thin

1 tablespoon olive oil

1/2 cup dry white wine

2 dozen small hard-shelled clams, scrubbed well

1 cup fresh coriander sprigs

1/2 cup fresh flat-leafed parsley leaves

1 tablespoon unsalted butter

1 tablespoon fresh lemon juice

Salt and pepper to taste

Fresh parsley for garnish

In a deep saucepan over medium flame, heat the oil and sauté the onions until they become translucent. Add half of the garlic and fry for 3-5 minutes or until fragrant.

Place the clams, coriander and white wine in the pan and bring to a boil. Reduce the heat and simmer covered for 5-7 minutes. Once a clam opens, transfer it to a plate. If it does not open in 7 minutes, discard it. Reserve the cooking liquid without the coriander sprigs.

In a blender or food processor, blend the lemon juice, butter, remaining garlic, parsley and cooking liquid until smooth. Pour it in a saucepan and heat it over low flame for 5 minutes. Season it with salt and pepper. Add the clams and mix well. Serve on a bowl and garnish with fresh parsley.

Photo Courtesy Of: securecat