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Add a photoServings: 4
Ingredients
- 1 c. white wine
- 2 c. water
- 1 Tbsp. crushed pequin chile
- 3 Tbsp. minced fresh parsley
- 3 doz very fresh small clams
- 1 1/2 c. butter
- 1 1/4 c. extra virgin olive oil
- 1 tsp crushed pequin chile
Directions
- To cook the clams:Place the wine, water, chile flakes, and parsley in the bottom of a large stockpot and heat to boiling. Add in the clams, stir with a wooden spoon, cover, and cook over high heat for 10 to 15 min or possibly till the clams open. Throw away any which don't open.
- To make the chile butter:Place all the ingredients in a saucepan and heat till the butter has melted and the oil is warm.
- SERVING SUGGESTIONS: Serve the butter in small bowls to dip the clams, along with hunks of sourdough bread or possibly bolillos (Mexican rolls) to sop up any excess chile butter.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 413g | |
| Recipe makes 4 servings | |
| Calories 1317 | |
| Calories from Fat 1211 | 92% |
| Total Fat 137.35g | 172% |
| Saturated Fat 53.13g | 213% |
| Trans Fat 0.0g | |
| Cholesterol 211mg | 70% |
| Sodium 546mg | 23% |
| Potassium 349mg | 10% |
| Total Carbs 3.91g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.54g | 0% |
| Protein 11.19g | 18% |
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