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Cuisine

Steamed Clams in Broth

Featured in the Honolulu Star-Bulletin on December 2, 2009.

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Ingredients:

Steamed Clams in Broth

  • 4 pounds steamer clams
  • 2 tablespoons cornmeal
  • 1/2 pound bacon, chopped
  • 8 cloves garlic, minced
  • 1 small onion, finely diced
  • 4 tablespoons butter
  • 2 cups chicken broth
  • 1 cup water
  • 1 cup dry white wine
  • Juice of 1 large lemon
  • 1/3 cup chopped flat leaf Italian parsley
  • Salt and pepper to taste
  • Bread to dip into broth (preferably French baguette)

Directions:

  1. Place clams in bowl with cold water.
  2. Sprinkle cornmeal in the water.
  3. Refrigerate for 1 hour.
  4. Rinse and drain clams.
  5. Set aside.
  6. Fry bacon in a large pan on medium heat.
  7. Add garlic and onion; sauté until cooked.
  8. Add butter and stir until butter is melted.
  9. Turn up heat and add chicken broth and water.
  10. Bring a boil and add wine.
  11. Turn heat down to medium and add clams.
  12. Cover pan and let steam for 5 minutes.
  13. Shake pan a few times during steaming to move clams around.
  14. Remove from heat.
  15. Do no overcook clams.
  16. Add lemon juice, parsley.
  17. Season with salt and pepper.
  18. Enjoy clams and broth with bread.

Makes 8 servings.

Approximate Nutrient Analysis per serving (not including salt to taste or bread):
280 calories, 19 g fat, 8 g saturated fat, 0 mg cholesterol, 65 mg sodium, 550 g carbohydrate, 1 g fiber, 1 g sugar, 14 g protein

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