By steaming the clams, your brain will benefit from every ounce of B12 goodness (42mcg per serving); as the clams steam, their juices will drip down into the pot to create a wonderfully flavorful, healthy broth. Hence the “sop sauce”—you’ll want to slurp or soak up every drop. Fresh clams should be closed or just slightly opened before steaming; you’ll know they’re ready when they open up nice and wide.
2 tablespoons olive oil
6 garlic cloves, sliced
1/4 cup finely chopped shallots
3/4 cup dry white wine
1/4 cup clam juice
1 tablespoon chopped fresh thyme
1/4 teaspoon crushed red pepper
2 1/2 pounds small clams in shells (such as Manila or littleneck), scrubbed
2 tablespoons unsalted butter
1/3 cup chopped fresh parsley
4 (1-oz.) slices crusty whole-grain bread and 4 lemon wedges
Est. added sugars 1g
How to Make It
Heat oil in a large Dutch oven over medium. Add garlic and shallots; cook 8 minutes or until shallots are soft. Increase heat to medium-high. Add wine, clam juice, thyme, and red pepper; bring to a boil. Boil 3 minutes. Add clams; cover and cook 4 to 5 minutes or until shells open. Discard any unopened shells. Stir in butter and parsley; serve with bread and lemon wedges.
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