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Steamed Clams Sol Duc Recipe
|Olive oil||2 Tablespoon|
|Chopped sun dried tomatoes||2 Tablespoon|
|Chopped garlic||1 Tablespoon|
|Chopped shallot||1 Tablespoon|
|Manila clams||2 Pound, scrubbed|
|Hard cider||1⁄4 Cup (4 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Lemon||1 , juiced|
|Butter||3 Tablespoon, cut into pieces|
|Green onion||1 , chopped|
|Baguette slices||4 , sliced diagonally and toasted|
|For hazelnut butter|
|Butter||3 Tablespoon, softened|
|Chopped toasted hazelnuts||1⁄4 Cup (4 tbs)|
|Hazelnut liqueur||1 Tablespoon|
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
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.