Description
A vibrant seafood dish with a spicy Portuguese-inspired sauce. Perfect for a weeknight dinner or a casual get-together.
Ingredients
Units
Scale
- 1 lbs (600 g) clams
- 2 cloves garlic
- 1 onion
- 1 1/2 cups (355 ml) fish or chicken broth
- 10 cherry tomatoes
- 1/4 cups (60 ml) white wine
- 1 tablespoon (15 ml) butter
- cilantro leaves
- 2 tablespoons (30 ml) fresh lemon juice
- 4 tablespoons (60 ml) olive oil
- 1 teaspoon paprika
- 1 tablespoon (15 ml) fresh grated garlic
- 1 teaspoon salt
- 1 tablespoon (15 ml) chili flakes
Instructions
- For the sauce: Add all sauce ingredients to a jar and whisk. Set aside.
- Place a wide, heavy-bottomed skillet on medium heat. Add butter and melt.
- Add garlic slices and sizzle for a few seconds (do not brown).
- Add chopped onion, stir, and cook for 3 minutes, or until softened.
- Add cherry tomatoes, sauce, and wine. Cook for 2 minutes.
- Add chicken stock. If using sodium-free stock, add 1 teaspoon of salt. Stir.
- Bring to a boil. Check and adjust seasoning as needed.
- Add clams, cover, and cook for 3 minutes, or until shells open (may take longer depending on size).
- Discard any unopened clams.
- Sprinkle with fresh cilantro and serve warm with crusty bread.
Notes
- Ensure clams are scrubbed thoroughly and rinsed before cooking to remove any grit.
- For a richer flavor, use dry white wine such as Sauvignon Blanc or Pinot Grigio.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Portuguese
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 15
- Fiber: 2
- Protein: 20
- Cholesterol: 100