Try this Beer Steamed Clams recipe, or contribute your own.
Suggest a better descriptionSoak the clams for 20 to 30 minutes in fresh water, then lift them out of the water (leaving behind any expelled sand). Scrub the clams. Melt the butter in a large (4-quart) pot. Add the garlic and green chile, stir 1 minute, then add the chicken broth and beer. When it comes to a boil, add the clams, cover tightly and set over high heat. Cook just until the clams have opened, usually about 3 minutes. Remove the clams, dividing them between four serving bowls. Return the pot to high heat, and boil until reduced to half its original volume. Remove from the heat, cool a couple of minutes, then add the lime juice and cilantro. Taste and season with salt if necessary. Pour the tangy broth over the clams and serve.
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Serving Size: 1 Serving (335g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 356 | ||
Calories from Fat: 98 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.8g | 14 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 100.2mg | 31 % | |
Sodium 14570.4mg | 502 % | |
Potassium 1047.5mg | 28 % | |
Total Carbohydrate 24.6g | 7 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 24.1g | ||
Protein 38.5g | 55 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 356
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