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Ingredients
- Clams Extra virgin olive oil Garlic Dry oregano Lemons White wine
Directions
- Get as many clams as you can eat. Clean the shells and put them on ice. Saute/fry a pile of garlic and dry oregano in extra virgin olive oil. Drop in a couple of quartered and squeezed clean lemons with a bit of wine.
- Simmer and reduce a bit. Pour the sauce in the big pot you're using to steam the clams. Add in sufficient water to reach your steam rack. Cover, bring to a boil, and load in the clams. Leave on high and crank it till it boils over, and then turn it off.
- A pile of garlic bread, an ice drum full of beverage, get the fools assembled, and uncover the clams and have at 'em. And remember to pour a c. of the broth for bread dipping.
- Comments: Steamed and served in seconds. Our Indian River Lagoon produces 80% of the U.S. cherrystone harvest. Who knew We did, 'cause it's pretty nice knowing clammers, especially when you're planning a barbecue.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 14g | |
| Calories 11 | |
| Calories from Fat 1 | 9% |
| Total Fat 0.14g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 8mg | 0% |
| Potassium 46mg | 1% |
| Total Carbs 0.37g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 1.85g | 3% |
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