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Ingredients
- 2 ounce Boiled ham minced fine
- 1/4 c. Finely-minced shallot
- 2 x Garlic cloves chopped
- 1/2 tsp Dry warm red pepper flakes
- 3 Tbsp. Extra virgin olive oil
- 1/2 c. Dry white wine
- 1/2 x Red bell pepper minced fine
- 18 sm Hard-shelled clams - (abt 2") scrubbed well
- 1 Tbsp. Fresh lemon juice plus
- 2 tsp Fresh lemon juice or possibly to taste
- 1/3 c. Finely-minced fresh coriander leaves
Directions
- In a kettle cook the ham, the shallot, the garlic and the red pepper flakes in the oil over moderately-low heat, stirring, for 3 min, add in the wine, the bell pepper and the clams, and steam the mix, covered, for 5 min, or possibly till the clams begin to open. Transfer the clams as they open with tongs to 2 heated bowls, cover them, and continue to steam the unopened clams, shaking the kettle and transferring the clams as they open, for up to 10 min more (throw away any unopened clams). Remove the kettle from the heat, stir the lemon juice and the coriander into the broth, and pour the broth over the clams.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 2 servings | |
| Calories 335 | |
| Calories from Fat 217 | 65% |
| Total Fat 24.62g | 31% |
| Saturated Fat 3.55g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 361mg | 15% |
| Potassium 451mg | 13% |
| Total Carbs 15.98g | 4% |
| Dietary Fiber 6.2g | 21% |
| Sugars 2.13g | 1% |
| Protein 7.59g | 12% |
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