Looking for a different seafood appetizer? Try one of these:
Spicy Steamed Clams
We frequently serve both steamed clams and mussels as appetizers at the same dinner. The recipes are similar, but don't cook them together as they steam at different rates.
Ingredients
- 2 ½ lbs clams whole
- 2 Tbsp olive oil extra virgin
- 2 cloves garlic
- ¼ cup parsley fresh
- ½ tsp crushed red pepper
- ¼ cup tomato or marinara sauce
- ½ cup white wine
- 1 baguette
Instructions
- Soak clams in cold water for about 10 minutes to clean and rinse off any salt.
- Finely chop garlic and parsley.
- Heat olive oil in large Dutch oven or stock pot. When hot, add garlic and parsley, then crushed red pepper. Sauté 1-2 minutes. Add clams, stir to coat with oil mixture. Add wine and tomato sauce.
- Cover and let steam until clams have opened, about 6-8 minutes or so. If there are any clams that did not open, throw them out.
- Slice baguette and broil slices for a few minutes on each side so they are toasted.
- Serve the clams in a large bowl. Guests can put a slice of the toasted bread on the bottom of their bowl then spoon the clams on top. The juice from the clams makes a lovely sauce for the bread.
Notes
Cleaning clams
If the clams are fresh, check to make sure all the clams are closed. If there are open clams, tap them with a fingernail, or lightly against a counter. If they do not close, discard them. Open clams are a sign that they are either dead or dying and they should be tossed out.
Soak the closed clams in cold water.
Nutrition
Serving: 1servingCalories: 195kcalCarbohydrates: 23gProtein: 8gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 9mgSodium: 327mgPotassium: 130mgFiber: 1gSugar: 3gVitamin A: 389IUVitamin C: 4mgCalcium: 64mgIron: 2mg
Tried this recipe?Let us know how it was!