Try this Hudson's steamed Manila clams recipe, or contribute your own.Suggest a better description
Before cooking soak clams for 30 minutes in a brine of 1 cup kosher salt and one gallon cold water. This will encourage the clams to purge themselves of any sand. Drain after 30 minutes, rinse in cold water and scrub shells if needed.
In heavy bottomed sauce pan combine shallot, wine, garlic and red pepper. Bring to boil then reduce and simmer 2-3 minutes to marry flavors. Add clams and butter, cover pot and reduce heat so liquid gently steams.
Steam clams until they have opened about 2-3 minutes. Season with salt and pepper, discard any came that have not opened.
Serve hot with slices of crusty bread.
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|Serving Size: 1 Serving (502g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 143 (31%)|
|Amt Per Serving||% DV|
|Total Fat 15.9g||21 %|
|Saturated Fat 7.7g||39 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 184.7mg||57 %|
|Sodium 339.6mg||12 %|
|Potassium 1475.2mg||39 %|
|Total Carbohydrate 13.1g||4 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 13g|
|Protein 58.3g||83 %|
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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: 465
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