Steamed Clams Sol Duc Recipe

Steamed Clams Sol Duc picture

Summary

Difficulty LevelMediumHealth IndexAverage
CourseMethod
Main IngredientInterest Group

Ingredients

 Olive oil2 Tablespoon
 Chopped sun dried tomatoes2 Tablespoon
 Chopped garlic1 Tablespoon
 Chopped shallot1 Tablespoon
 Manila clams2 Pound, scrubbed
 Hard cider1⁄4 Cup (4 tbs)
 Dry sherry1⁄4 Cup (4 tbs)
 Dry white wine1⁄4 Cup (4 tbs)
 Lemon1 , juiced
 Butter3 Tablespoon, cut into pieces
 Green onion1 , chopped
 Baguette slices4 , sliced diagonally and toasted
For hazelnut butter
 Butter3 Tablespoon, softened
 Chopped toasted hazelnuts1⁄4 Cup (4 tbs)
 Hazelnut liqueur1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 4472 Calories from Fat 1249

% Daily Value*

Total Fat 142 g218.3%

Saturated Fat 56.5 g282.5%

Trans Fat 0 g

Cholesterol 501.9 mg

Sodium 6914.1 mg288.1%

Total Carbohydrates 570 g190.1%

Dietary Fiber 10.4 g41.8%

Sugars 19.9 g

Protein 199 g397.9%

Vitamin A 118.6% Vitamin C 311.7%

Calcium 59.6% Iron 736.1%

*Based on a 2000 Calorie diet

Directions

FOR THE HAZELNUT BUTTER, combine the butter, hazelnuts, and liqueur, if using, in a small bowl.
Set aside or refrigerate.
HEAT THE OIL in a large skillet over medium heat.
Add the sun-dried tomatoes, garlic, and shallot and cook for 2 minutes.
Add the clams, hard cider, sherry, white wine, and lemon juice.
Cover and steam until the clams are open, 4 to 6 minutes.
Discard any clams that do not open.
Add the butter to the pan and stir gently until it has melted.
Transfer the clams to individual shallow bowls, pour the sauce over them, and sprinkle each with some of the green onion.
Spread the toast slices with hazelnut butter, and serve alongside the clams.
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